Vegan Turnovers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cake firm tofu (16 ounces)
  • ⅓ cup sun-dried tomatoes, (not oil-packed)*
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • ¼ teaspoon salt, or less to taste
  • 4 cups rinsed, stemmed, and chopped greens
  • pinch of dried thyme
  • ½ teaspoon freshly ground fennel seeds
  • 2 garlic cloves, minced or pressed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or basil (1 teaspoon dried)
  • ¾ pound filo pastry (12 x 17-inch sheets)**
  • ¼ cup olive oil
  • * If you like, replace the sun-dried tomatoes with chopped, pitted kalamata, Sicilian green, Nicoise, or Spanish olives.
  • **You can use puff pastry instead of the filo.
Instructions
  1. Place the tofu between two plates, weight the top plate with a heavy object, and press for 20 minutes.
  2. Place the sun-dried tomatoes in a heat-proof bowl, cover with boiling water, and set aside.
  3. Meanwhile, warm the oil in a large skillet.
  4. See our variation at the end of the recipe.
  5. Add the onions and salt and sauté on medium heat for 8 to 10 minutes, or until translucent. Add the greens, thyme, and fennel; then cover, lower the heat, and continue to cook for another 5 to 10 minutes, stirring often until the greens are tender but still bright green. Drain and set aside.
  6. In the bowl of a food processor (see Notes), crumble the pressed tofu and add the garlic, lemon juice, and the dill or basil.
  7. Process until the mixture is smooth and creamy.
  8. In a bowl, combine the tofu mixture with the drained cooked greens and mix well. Drain and chop the sun-dried tomatoes and fold them into the filling
Notes
PER 6.5-OUNCE SERVING: 355 CALORIES, 9.6 G PROTEIN, 27.8 G FAT, 20.4 G CARBOHYDRATES, 2.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 370.9 MG SODIUM, 2 G TOTAL DIETARY FIBER


NOTES: If you don't have a food processor, crush the tofu in a bowl with a potato masher and vigorously mash in the garlic, lemon juice, and fresh herbs. Unoiled filo becomes brittle once exposed to the air, so keep a damp towel on the not-yet used filo while you work. It's also helpful to work in a draft-free spot. A new inexpensive 2-inch paint brush works great as a filo pastry brush.


Variations: If you prefer to use puff pastry instead of filo, thaw it according to the instructions on the package. Depending on the type of puffed pastry, divide each strip into 3 equal squarish pieces or cut each large sheet into 4 equal pieces. With a rolling pin, roll each piece into a 7-inch square. Place ⅓ to ½ cup of filling in the center of each square. Fold the 4 corners up and toward the center, twist to form a little topknot, and gently pinch the side seams together. Place each pastry on the prepared baking sheet and bake for 20 minutes.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at https://moosewoodcooks.com/2020/04/vegan-turnovers/