Tofu and spinach börek
Turkish-inspired börek with filo pastry, spinach and mint-seasoned tofu.
Approximate total time: 1 h 15 min4 servingsTurkish-inspiredMeal base: Tofu
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 4 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.
- 6 large vegan filo sheets, halved
- 100 g fresh spinach
- 400 g drained firm tofu
- 20 g fresh mint
- 2 garlic cloves
- 50 g melted vegan margarine
- 2 tbsp nutritional yeast
- ½ tsp black pepper
- Salt to taste
Step-by-step method
- Take filo from the fridge 10 minutes ahead and heat the oven to 200 °C. Wash spinach and dry thoroughly.
- Crumble tofu and mix with chopped mint and garlic, nutritional yeast, pepper and a little salt. Reserve margarine for the pastry layers.
- Grease a small baking dish. Layer four half-sheets of filo, lightly brushing each with margarine.
- Spread half the spinach and tofu over the pastry. Add another four brushed half-sheets, then the remaining filling.
- Cover with the final four half-sheets, brushing between layers and over the top.
- Bake for 35–45 minutes until cooked and golden. Rest briefly and cut into four portions to serve with salad.
✦ Kitchen tip
Adapted from Natalie Tamara’s vegan version. Keep unused filo covered with a slightly damp cloth to prevent drying.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.