Vegan Spinach and Tofu Börek

Ingredients

For 8 portions

• 🥟 400g filo pastry
• 🥬 500g spinach
• 🧅 150g onions
• 🏺 90ml olive oil
• 🧈 300g firm tofu
• 🍞 15g nutritional yeast
• 🍋 30ml lemon juice
• 🧂 6g salt
• 🥛 200ml soy drink
• 🍚 5g baking powder
• 🌿 1g black pepper
• 🌰 10g sesame seeds

Method

1. Crumble the tofu and mix with the nutritional yeast, lemon juice and salt. Leave for 15 minutes to take on a tangy, feta-like taste.
2. Heat 15 ml of the oil in a large pan and cook the chopped onion for 6 minutes, until soft. Add the spinach and cook until wilted. Tip into a sieve, press out as much water as you can and leave to cool.
3. Chop the spinach and mix with the tofu and the pepper.
4. Heat the oven to 190°C (170°C fan). Oil a baking dish of about 25 x 30 cm.
5. Whisk the soy drink, the rest of the oil and the baking powder for the wash. Keep back 3 tablespoons for the top.
6. Lay 2 sheets of filo in the dish, letting them crumple a little to fit, and brush with the wash. Repeat until you've used a third of the pastry.
7. Spread over half the filling. Add another third of the pastry in the same way, then the rest of the filling, then the remaining pastry, brushing as you go.
8. Brush the top with the reserved wash and scatter with the sesame seeds. Cut into 8 pieces, right through to the base, and leave for 15 minutes.
9. Bake for 35 to 40 minutes, until deep golden and crisp. Rest for 10 minutes and serve warm.