Spinach Tofu Burekas

Dice the onions (2 white), chop the onions (2 spring), and crumble the tofu (1 block). Cook the onions (2 white) in a pan for about minutes (3) until translucent and soft. Add the fresh spinach leaves (2 bags) to the pan and cook for minutes (2) until it has wilted. Let the mixture cool, then transfer to a bowl and mix with the crumbled tofu (1 block), chopped onions (2 spring), plus salt (1 tsp) and black pepper (0.5 tsp) to taste.

Roll out the puff pastry (1 sheet) and slice into six even rectangles. Fill each rectangle with some of the spinach and tofu mixture, top with some grated vegan mozzarella (250 g), and then fold over into triangles. Crimp the edges of your Burekas to stop any of the filling leaking out.

Brush your Burekas with melted plant based butter (2 tbsp). Cook in the oven at 190 degrees for minutes (40) until they are golden brown and crispy. Start 40m timer