Vegan Spanakopita

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Recipe Source: 
Pamela, Nasoya Recipe Contest Winner
Recipe Rating: 
5
Ingredients: 
  • 1 pkg of Nasoya® Firm tofu
  • 16 oz. frozen spinach, thawed and drained
  • ½ cup sun dried tomatoes, chopped
  • 2 large cloves of garlic, minced
  • salt and pepper to taste
  • 1 roll of phyllo dough sheets
  • Butter flavored cooking spray
  • Water to seal phyllo sheets

Tofu Marinade:

  • ¼ cup olive oil
  • ½ cup water
  • ¼ cup red wine vinegar
  • 1 tsp oregano
  • 1 clove garlic, minced
  • Salt & pepper
Preparation Method: 

First, mix together the marinade ingredients. Cut Tofu into cubes and place in marinade. Stir and cover for at least 2 hours or overnight. The marinated tofu resembles Feta cheese so makes this a completely Vegan appetizer or side-dish!

Preheat oven to 350° degrees. In a large bowl, mix together the spinach, tomatoes, garlic and spices. Drain the Tofu and smash with a fork so it resembles crumbles. Fold the Tofu into the spinach mixture. Lay out the roll of Phyllo Dough and cut lengthwise down the middle. Be careful to keep covered the sheets you are not using as they dry out quickly. Using two phyllo strips, place about 2 tbls of the spinach/tofu mixture on one end of the strips and fold the corner over. Keep folding until you reach the other end, forming a triangle shape. Dip finger in water and seal edge. Place on ungreased cookie sheet. Continue until all dough and filling is used up. Spray triangles with butter-flavored cooking spray and bake in oven for approximately 20 minutes or until golden brown and crispy. Serve warm or room temperature.

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