Vegan Börek

Börek is for us an absolute favorite dish. This is made in many different countries and all have their own name, but in essence it’s stuffed phyllo dough with cheese and sometimes vegetables. It’s like a filled pastry or cheese pie. After many tests, we finally have a vegan version that really tastes like the original recipe. Garnish with some agave syrup and toasted sesame seeds. The combination between salt and sweet is just so tasty, just amazing. We are very curious what you think of this vegan Börek. Let us know in the comments below.

Prep time: 15 minutes
Total time: 1 hour 45 minutes

Ingredients

250 g tofu
1 ½ tsp kala namak *
1 tbsp vinegar
2 tbsp cornstarch (plus 4 tbsp water)
400 g coconut yoghurt
1 pack (225 g / 10 sheets) frozen phyllo dough
4-5 tbsp (75 ml) sunflower oil

Agave syrup, for garnish
Roasted sesame seeds, for garnish

Method

1. Preheat the oven to 220 degrees Celsius. Remove the phyllo dough from the freezer and defrost.
2. Crumble the tofu in a bowl. Add the kala namak and vinegar. Stir everything to combine. Mix the cornstarch together with the water and add to the bowl along with the coconut yoghurt. Stir everything together.
3. Grease a round baking tin (22 x 22 cm) with a some sunflower oil. Cover the bottom with 1 sheet of phyllo dough, sprinkle with some sunflower oil, then a bit of the tofu mixture and repeat until all are used up. Finish with a sheet of phyllo dough, sprinkle with some sunflower oil and spread the last bit of tofu mixture on top. Bake in the oven for 20-30 minutes or until the top browns. Turn off the oven and let the börek rest in the oven for 1 hour. When serving, garnish with some agave syrup and toasted sesame seeds.

* Because normally in a börek egg is used, we use kala namak. Kala namak is a black salt that gives off a sulfur smell and also the taste of egg. If you can’t find this, just use salt.