Turkish Tofu & Spinach Börek

Natalie Tamara

Tofu and spinach Turkish borek

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  1. 6 sheets filo pastry, cut in half and left out of the fridge for ten minutes
  2. 100g fresh spinach
  3. For the tofu layer:
  4. 400g tofu, drained and crumbled
  5. 20g fresh mint, finely chopped
  6. 2 cloves garlic, crushed
  7. 50g dairy-free margarine, melted
  8. 2tbsp nutritional yeast
  9. ½tsp freshly ground black pepper

A veganised version of a Turkish classic, Börek. Layers of filo pastry, spinach and tofu mixed with fresh mint baked in the oven to create a perfect main course or starter.


Serves 6.

Preheat the oven to 200C.



  • Mix the tofu layer ingredients together thoroughly.
  • 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.
  • Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix.
  • 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.
  • Bake in the oven for around 45 minutes or until the pastry has turned golden brown.

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