Ingredients

• Ingredients 6 sheets filo pastry, cut in half and left out of the fridge for ten minutes 100g fresh spinach For the tofu layer: 400g tofu, drained and crumbled 20g fresh mint, finely chopped 2 cloves garlic, crushed 50g dairy-free margarine, melted 2tbsp nutritional yeast ½tsp freshly ground black pepper

Preparation

• Preparation Serves 6. Preheat the oven to 200C.   Method Mix the tofu layer ingredients together thoroughly. Grease a large oven-proof dish with a thin coating of the melted dairy-free margarine. Add the first sheet of filo pastry, followed by a coat of margarine. Repeat with three more filo sheets. Cover the filo pastry evenly with half of the spinach, followed by half of the tofu mix. Repeat steps 3 and 4 to add the next layer. Add a final layer of filo sheets, being sure to coat the top layer with plenty of the melted dairy-free margarine. Bake in the oven for around 45 minutes or until the pastry has turned golden brown.