Spanakopita With a Vegan Twist

Add some more zing to these rolls by topping
them off with fresh lime!

Tools
large frying pan
plastic spoon
knife
cutting board
strainer or salad spinner
baking sheet

Ingredients
1/2 package medium or firm tofu

1/2 red bell pepper

1/2 onion

3/4 c pearl tomatoes

cayenne pepper
black pepper
chili pepper
1 bunch fresh cilantro
3 cloves fresh garlic
pinch of salt
1/4 c Trader Joe's Salsa Verde*

1/2 lime

1 Tbsp vegan margarine

1 Tbsp vegan cream cheese

fillo dough

Fully prepped tofu and veggie mix.

Drain and dry the tofu in a strainer and as the tofu begins to dry start the prep work for the veggies.  Slice the red pepper, lengthwise, and dice the onion.  I like to slice the tomatoes and add them to the pan at the end as to not end up with squishy tomato bits.  

Begin heating your frying pan on a medium setting with the margarine.  Use the garlic press for the garlic and add to the warm pan.  Add the red bell pepper and onion and once these items are half way cooked then add the tomatoes until all the veggies are a golden brown.  Once the veggies are ready dump them into a bowl and set the mix to the side.

Use the same frying pan for the dried tofu.  Crumble the tofu into the pan.  You might have to add a bit more margarine if you find the tofu is sticking to the pan.  Add the cayenne pepper, black pepper, chili pepper and salt (I like a lot of spice, so I usually add a liberal amount of pepper, basically, the aim is a nice dusting across the tofu mix.).  As the tofu is beginning to brown, clean, strain, and dry the cilantro (highly suggest a salad spinner), but don't forget to move the tofu around the pan every so often, because you don't want it to burn and the aim is to have each bit of tofu a golden brown.  Mince the cilantro and then add to the tofu mixture.  Once the tofu is ready twist in the lime and salsa.  Finally, reduce heat add the veggies back into the mix and follow with the cream cheese until the tofu and veggies are all coated and bound together.

Then take the mixture off the heat and begin to scoop about two tablespoons of mix onto the fillo dough and roll.

Bake these babies at 325˚F for about 10-12 minutes or until golden brown.

Makes about 6-8 rolls.

*If you prefer a bit more of a POW to your rolls add in a jalapeno or use both the salsa and the jalapeno!