Pregnancy Friendly Vegan Tiropita
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Learn more →Ingredients
6 servings
For the filling
- 1 block (14 oz) firm tofu, drained and pressed
- ⅓ cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp white miso paste
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about a pinch per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 3 tbsp fresh dill, finely chopped
- 2 scallions (green tops only), thinly sliced
For assembly
- 12 sheets phyllo dough, thawed
- ⅓ cup olive oil, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Crumble the pressed tofu into a large mixing bowl until it resembles coarse, uneven crumbles — some pea-sized chunks are fine. Add the nutritional yeast, 2 tbsp olive oil, lemon juice, miso paste, salt, black pepper, and dried oregano. Mix well until the tofu is evenly coated and the mixture holds together when pressed. Fold in the dill and scallion greens.
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