What are the health benefits of using tofu instead of feta in a vegan Spanakopita recipe?
This recipe is perfect for anyone who loves Greek food but wants to avoid animal products. Spanakopita is traditionally made with feta cheese, but this vegan version uses tofu instead. The spinach and tofu filling is wrapped in crispy phyllo dough, making for a delicious and satisfying dish.
Ingredients
- 1 block of firm tofu, drained and crumbled
- 1 pound of fresh spinach, washed and chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1/4 cup of nutritional yeast
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 package of phyllo dough, thawed
- 1/2 cup of melted vegan butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent.
- Add the crumbled tofu to the skillet and cook for 5-7 minutes, or until the tofu is slightly browned.
- Add the chopped spinach to the skillet and cook for 2-3 minutes, or until the spinach is wilted.
- Remove the skillet from heat and stir in the nutritional yeast, salt, and black pepper.
- Unroll the phyllo dough and cut it into squares.
- Brush each square with melted vegan butter.
- Place a spoonful of the spinach and tofu filling in the center of each square.
- Fold the squares into triangles or rectangles, depending on your preference.
- Brush each triangle or rectangle with more melted vegan butter.
- Place the spanakopita on a baking sheet and bake for 20-25 minutes, or until the phyllo dough is crispy and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Enjoy this delicious spanakopita with a side salad or some steamed veggies. It’s perfect for a light lunch or dinner, and it’s sure to please even the pickiest of eaters. Give it a try and let us know what you think!
