Something I really miss since going dairy free is ricotta or feta and spinach pastries. I often use to buy one for a quick breakfast before work. However all that dairy was not doing my hips a favor. This version has creamy texture and mild cheesy flavor of ricotta without the lactose and casein. The filling would also work well in a hand held filo pastries, which can be prepared in batches and froze before being baked fresh.
Tofu ‘Ricotta’ and Kale Filo Pie (vegan, nut free)
3 cups tuscan kale leaves, chopped
1 brown onion, chopped
375g firm tofu
3 garlic cloves, chopped
1.5 teaspoons sea salt
1 teaspoon black pepper
1/2 tablespoon white or barley miso paste
1/2 tablespoon apple cider vinegar
1 tablespoon nutritional yeast (optional)
1/2 cup vegan mozzarella or cheddar (I used Vegusto No-Moo Melty)
7 filo pastry sheets
1. Preheat the oven to 180 degrees.
2. Heat olive oil a fry pan on medium heat. Sauté the tuscan kale leaves in a few batches. Only cook the leaves for a few minutes until they start to wilt, then place on a dish or a tray to cool down.
3. Use the same fry pan to sauté the chopped brown onions, until they are transparent. Place the onion on a dish to cool down.
4. Place the onion, garlic, and tofu in a processor. As it blending add the sea salt, black pepper, miso paste, apple cider vinegar and nutritional yeast. Blend until the onions and garlic are broken down and the mixture becomes like a moist crumbly ricotta texture.
5. Transfer the mixture to a large bowl and stir through the tuscan kale and vegan cheese. Add more salt and pepper if you need.
6. Take a 20cm-round springform pan and brush the base and sides with with some olive oil.Take 1 sheet of filo sheet and place on a flat surface. Brush the filo with olive oil, then place the oiled side on the base of the pan, letting the edges hang over the edge. Repeat this, layering 5 more sheets on top of each other in a clockwise pattern.
7. Place the tofu ricotta and kale filling in the centre of the pan, making sure its equally distributed.
8. Scrunch the sides of the filo sheets to form a border around the filling.
9. Brush another sheet of pastry with oil on both sides, then scrunch the sheet over one side of the filling, within the pastry border. Repeat with another sheet on the other side of the filling.
10. Bake for 40 minutes or until the pastry is golden and crunchy. Leave to stand for 10 minutes before removing from the springform pan and serving.