- Naked
- Occasions
Tofoo “Feta Cheese” and Spinach Filo Crackers
- Serves: 6 people
- Prep: 135 mins
- Cooking: 20 mins
Ingredients
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
Get started
- 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.
- Preheat oven to 180°C.
- 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.
- Bake on a baking tray for 20-25 mins until golden brown and crisp.
- Wrap chives around the twisted ends to decorate.
