For the "Feta Cheese"

420g Naked Tofoo (1½ packs)

Juice of 1 Lemon

½ cup Cider Vinegar

2 tbsp Nutritional Yeast

1 tbsp Oregano

½ tsp Garlic Powder

Salt and Pepper to taste

1 tbsp Olive Oil

For the Crackers

1 Packet Vegan Filo Pastry

500g Spinach (wilted and chopped)

1 Red Onion (diced)

8 Sundried Tomatoes (chopped)

50g Melted Vegan Margarine

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Tofoo "Feta Cheese" and Spinach Filo Crackers

Serves 6 • Prep 135 min • Cooking

Tofoo
For the "Feta Cheese"

420g Naked Tofoo (1½ packs)

Juice of 1 Lemon

½ cup Cider Vinegar

2 tbsp Nutritional Yeast

1 tbsp Oregano

½ tsp Garlic Powder

Salt and Pepper to taste

1 tbsp Olive Oil

For the Crackers

1 Packet Vegan Filo Pastry

500g Spinach (wilted and chopped)

1 Red Onion (diced)

8 Sundried Tomatoes (chopped)

50g Melted Vegan Margarine

Method

Underline

1. To make the "feta cheese", combine all of the flavour ingredients in a large jar and whisk. Cube your Tofoo, add and mix well. Allow to marinade for at least 2 hours.

2. Preheat oven to 180°C.

3. To make the crackers, cut 6 rectangles of filo pastry. Mix together the spinach, red onion and sundried tomatoes in a medium bowl. Cut the feta cheese cubes to the desired size and place a few pieces, along with a spoonful of spinach mix along the edge of each rectangle, leaving a 3-4cm gap at each end. Roll up into a sausage shape and seal the centers with the melted margarine. Twist the ends of the pastry without filling to create the cracker ends.

4. Bake on a baking tray for 20-25 mins until golden brown and crisp.

5. Wrap chives around the twisted ends to decorate.