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Turkish Tofu and Spinach Börek [Vegan]

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To say I’m excited to share this recipe with you would be an understatement; this is one of my favorite dishes I’ve made lately. It makes for a Turkish feast from vegan heaven, or any heaven for that matter.Typically made with cheese and spinach between layers of buttery filo pastry, börek is surprisingly easy to veganise. I have used shop-bought filo pastry for this recipe because, well, who has time to roll out super thin layers of pastry? 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]

This Recipe is :

Dairy Free Vegan



Cook Time



  • 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


  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.





Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind.



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