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July 5, 2016

Turkish Tofu and Spinach Borek

Natalie Tamara, The Tofu Diaries, www.natalietamara.co.uk

  • Natalie Tamara/The Tofu Diaries

Ingredients

6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
100g fresh spinach

For the tofu layer:
400g tofu, drained and crumbled
20g fresh mint, finely chopped
2 cloves garlic, crushed
50g dairy-free margarine, melted
2 tbsp nutritional yeast
½ tsp freshly ground black pepper

Preparation

1. Preheat the oven to 200ºC.

2. Mix the tofu layer ingredients together thoroughly.

3. Grease a large oven-proof dish with a thin coating of the melted dairy-free margarine. Add the first sheet of filo pastry, followed by a coat of margarine. Repeat with three more filo sheets.

4. Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix.

5. Repeat steps 3 and 4 to add the next layer. Add a final layer of filo sheets, being sure to coat the top layer with plenty of the melted dairy-free margarine.

5. Bake in the oven for around 45 minutes or until the pastry has turned golden brown.

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