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]



Cooking 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.