Turkish Oil-Free Tofu & Spinach Borek

Ever tried Turkish oil-free Tofu & Spinach Borek?  Today’s #LunchBreakLIVE featured chef, Vanessa Marsot makes this delicious dish, two different ways. Vanessa always makes terrific ethnic dishes from around the world, that are simple, always vegan, and full of flavor.  Let’s see how she made this special dish for us today…

Turkish Tofu Borek on the #VeganWorldTour

Ever tried Turkish oil-free Tofu & Spinach Borek? In preparation for Veganessa's #Vegangelist #VeganWorldTour spreading news of the #Vegonomy, #today’s featured chef Vanessa Marsot will make these delicious dishes on #LunchBreakLIVE for #JaneUnchained News Network. Vanessa, Yale graduate, pole dancer, fitness enthusiast, founder of Ellora Wellness Global and author of the soon to be published “Vegan Pole Dance Cookbook” will dazzle us #LIVE at 12:30pm PT/3:30pm ET. Tune in! #CreatiVegan #DecadentHealthNut #Veganessawww.nutritionfacts.org#DrGreger

Posted by Jane Unchained News on Sunday, January 24, 2021

 

Let’s Meet Our Chef

Vanessa Marsot is working on a Vegan Pole Dance Cookbook. soon to be published. She’s also preparing to go on a #VeganWorldTour spreading news as a #vegangelist of the #Vegonomy. As a Yale graduate, actress, model, writer, poet, yoga and pole dance instructor, personal trainer, and licensed psychotherapist, her mission is to stop animal suffering. Vanessa founded Ellora Wellness, a global vegan organic wellness center and one-stop-shop for creative, cruelty-free living.  Ellora offers vegan, organic, ecological, non-toxic, and sustainable foods, products, and services. Ellora has dance, yoga, and fitness classes, healing arts, Sunday brunches, a boutique of clothes, jewelry, and decorative arts, and a grocery store of no plastic, zero-waste bulk products. These are the 4 pillars of health as she sees them—what you put in and on your body, the need for movement and creative expression, and the need for healing assistance every now and then. She is also currently working on a book form of Ellora, how to lead an eco vegan life. She welcomes everyone into Ellora as family members in a community space. It takes a community to make a community.

 

Vanessa Marsot

Vanessa Marsot.

 

It’s Time For Some Vegan Borek!

Vanessa gave two options for the phyllo dough part of the Borek. As she is oil-free and gluten-free, she made a version with a gluten-free flour mixture and a version with potato slices in lieu of the flour. Either way, you’ll be creating a hearty and nutritious treat to fill you with compassionate goodness. 

This is a traditional Turkish dish, and as with many Turkish dishes, they are naturally vegan or can be veganized quite simply. It’s also very easy to avoid oil by using cashew butter in lieu of refined and processed oil in the dough. Using flax seeds are also a great substitute for eggs or oil in recipes. They give a moistness and allow baked foods to get crispier. In addition, the tofu in this dish adds a lot of moisture as well.

The steps are so easy and fast, especially if you do it with the potatoes. Just slice them up, add as much spinach as you like on top, then add the tofu mixture on top of that. Create as many layers as you like–or as your dish can take. Bake for 45 minutes, and you have a savory, protein, and nutrient-packed dish.  The recipe is posted below so give it a try!

 

Borek ingredients

The ingredients for this vegan Borek.

 

The finished Borek

The finished vegan spinach and tofu Borek.

 

Vanessa Marsot

Vanessa Marsot showing off her vegan Borek.

 

The finished Borek

Vegan Spinach and Tofu Borek

Course Main Courses
Cuisine Turkish

Ingredients
  

  • Ingredients for Dough:
  • 1 cup cashew butter
  • tsp salt
  • 2 cups 240 grams gluten-free flour
  • Water as needed
  • Ingredients for Filling:
  • 2 cups spinach stems removed (use these in a smoothie)
  • 1 block of tofu crumbled
  • 2 cloves of garlic minced
  • 2 TB of nutritional yeast
  • 2 TB of ground flax seed
  • 2 TB fresh mint chopped
  • 1/2 tsp freshly ground pepper
  • pinch salt

Instructions
 

  • Preheat oven to 400 degrees.
  • Mix all dough ingredients together, adding enough water as needed to form a ball.
  • Spread half the ball onto the bottom of the parchment-paper lined casserole dish. Or place potato slices on the bottom of the casserole dish.
  • Add a layer of spinach to the dough or potatoes in the casserole dish.
  • Mix tofu together with the rest of the ingredients.
  • Add tofu mixture on top of the spinach.
  • Add another layer of dough/potatoes, spinach, and tofu mixture if multi-layers is desirable, and cover with dough/potatoes.
  • Bake for 45 minutes, or until golden brown.

Notes

Or just use potatoes of choice instead of dough
Keyword vegan
Tried this recipe?Let us know how it was!

 

Thank You For Stopping By!

Thanks for joining us on this vegan adventure for some Turkish vegan Borek!  Vanessa always brings awesome recipes from around the world.  If you want some more easy vegan recipes be sure to stop by the #LunchBreakLIVE page.  There are a ton to choose from.  Until next time…keep cookin’!