Vegan Tiropita
Discover the delightful world of vegan baking with this Vegan Tiropita recipe, a plant-based twist on the beloved Greek savory pastry. This dish features layers of flaky, golden phyllo dough surrounding a creamy, dairy-free filling made from extra firm tofu and cashews, expertly seasoned with nutritional yeast, fresh parsley, and aromatic spices. With every bite, you’ll enjoy a perfect balance of textures—from the crisp phyllo crust to the velvety cheese-inspired center. Ideal for any occasion, whether served as an appetizer, snack, or centerpiece for your main course, this recipe is a flavorful and dairy-free alternative that doesn’t compromise on authenticity or satisfaction. Simple to prepare in just over an hour, this Vegan Tiropita promises to wow both vegans and non-vegans alike.
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Recipe Information
Ingredients
- 12 sheets (vegan-friendly) Phyllo dough
- 4 tablespoons Olive oil
- 14 ounces Extra firm tofu
- 1 cup (soaked for 4-6 hours or boiled for 15 minutes) Raw cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried dill
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
Drain and press the tofu to remove excess moisture. Set aside.
In a blender or food processor, combine the tofu, soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, dried dill, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Transfer the mixture to a bowl and fold in the chopped fresh parsley. Adjust the seasoning to taste if required.
Prepare your phyllo dough by laying it out flat and covering it with a slightly damp kitchen towel to prevent drying.
Brush the bottom of your baking dish with olive oil. Place one sheet of phyllo dough in the dish and brush it lightly with olive oil. Repeat this process with 6 sheets to create the base of the tiropita, brushing each sheet with olive oil before layering on the next.
Spread the tofu-cashew filling evenly on top of the layered phyllo base.
Layer an additional 6 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil as you go.
Using a sharp knife, score the phyllo into squares or diamonds, cutting through the top layers only, to make it easier to portion after baking.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.
Allow the tiropita to cool for 10-15 minutes before serving. Cut along the scored lines and enjoy warm or at room temperature.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3830 mg | 167% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 10.1 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2794 mg | 215% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
