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]
- 6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
- 3.5 ouncers fresh spinach
- 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
- Preheat the oven to 400 F.
- Mix the tofu layer ingredients together thoroughly.
- 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.
- Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix.
- 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.
- Bake in the oven for around 45 minutes or until the pastry has turned golden brown.