Tofoo “Feta Cheese” and Spinach Filo Crackers

Serves 6 • Prep 135 min • Cooking 20 min
Vegans
For the “Feta Cheese”
  1. 420g Naked Tofoo (1½ packs)
  2. Juice of 1 Lemon
  3. ½ cup Cider Vinegar
  4. 2 tbsp Nutritional Yeast
  5. 1 tbsp Oregano
  6. ½ tsp Garlic Powder
  7. Salt and Pepper to taste
  8. 1 tbsp Olive Oil
  9. For the Crackers
  10. 1 Packet Vegan Filo Pastry
  11. 500g Spinach (wilted and chopped)
  12. 1 Red Onion (diced)
  13. 8 Sundried Tomatoes (chopped)
  14. 50g Melted Vegan Margarine
Do this stuff
  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.
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