Tofu & spinach filo pie (v, df, rsf)

Nothing beats getting cosy and baking a pie for dinner! This super yummy recipe is a great go-to when you’re wanting a comforting vegan meal.

Ingredients:

• Filo pastry
• 4 tablespoons Raglan Coconut Yoghurt (Natural)
• 300g firm organic tofu
• 3 big handfuls of spinach
• 1 teaspoon of chilli flakes
• 2 teaspoons of garam masala spice
• 1 teaspoon of Himalayan salt
• 1 onion
• 3 cloves of garlic
• Olive oil

Method:

1. Take frozen filo out of the freezer and allow to defrost completely, turn oven onto 180°C.
2. Dice onion and garlic and cut tofu into small cubes, add all ingredients into a pan (except the yoghurt, olive oil & pastry) and cook on medium heat until onion is soft and brown.
3. Pour ingredient into a bowl, add yoghurt and mix. Set aside.
4. Line a dish with baking paper and put a layer of pastry on the bottom, add ingredients that you have mixed prior.
5. Add another layer of pastry on top to seal the pie, spread a small amount of olive oil over the top layer of pastry.
6. Cook in the oven for 25 minutes or until puffy and golden. Enjoy your tasty pie!