Turkish Tofu and Spinach Börek

Typically made with cheese and spinach between layers of buttery filo pastry, börek is surprisingly easy to veganise. Since ready-made filo pastry is often vegan already (check the packet first, of course) it makes life much easier on all fronts and can be coated with a dairy-free margarine so you don’t lose out on the buttery, golden kind of filo this vegan börek demands. In place of cheese, crumbled tofu, with a dose of nutritional yeast to give it a cheesy hint, does a very fine job for the filling.

TURKISH TOFU AND SPINACH BÖREK [VEGAN]

INGREDIENTS

• 6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
• 3.5 ouncers fresh spinach

For the tofu layer:

• 14 ounces tofu, drained and crumbled
• 3/4 ounce fresh mint, finely chopped
• 2 cloves garlic, crushed
• 1 3/4 ounce dairy-free margarine, melted
• 2 tablespoon nutritional yeast
• ½ teaspoon freshly ground black pepper

PREPARATION

1. Preheat the oven to 400 F.
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.
6. Bake in the oven for around 45 minutes or until the pastry has turned golden brown.

http://www.onegreenplanet.org/vegan-recipe/turkish-tofu-and-spinach-borek/