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.