Vegan Turkish Pide
Elevate your plant-based dining with this irresistible Vegan Turkish Pide, a delightful twist on the classic Turkish flatbread dish. This recipe combines a golden, homemade dough with a flavorful filling featuring crumbled tofu, sautéed red onions, garlic, and a medley of vibrant spinach and juicy cherry tomatoes, all seasoned with smoky paprika, cumin, and a touch of nutritional yeast for a satisfyingly cheesy kick. The signature boat-like shape, brushed with vegan butter and sprinkled with sesame seeds, delivers a visually stunning centerpiece that tastes as good as it looks. Perfectly baked to crisp perfection, these pides are a savory treat that’s ideal for sharing—or savoring solo—whether you’re hosting friends or looking to upgrade your weeknight meals. Vegan Turkish Pide is a must-try fusion of bold flavors, wholesome ingredients, and authentic charm that will leave everyone at your table asking for seconds!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 7 g Instant yeast
- 1 tbsp Sugar
- 3 tbsp Olive oil
- 150 ml Warm water
- 1 tsp Salt
- 200 g Firm tofu
- 1 small Red onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 150 g Cherry tomatoes, halved
- 100 g Spinach, chopped
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 0.5 tsp Black pepper
- 2 tbsp Nutritional yeast
- 2 tbsp Vegan butter, melted
- 1 tbsp Sesame seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Add the olive oil and warm water to the dry ingredients and mix until a dough begins to form.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.
While the dough rises, prepare the filling. Press the tofu to remove excess water, then crumble it into a bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, tomato paste, smoked paprika, ground cumin, and black pepper. Cook for 1 minute until aromatic.
Add the crumbled tofu to the skillet and cook for 5-6 minutes, stirring frequently.
Stir in the cherry tomatoes and spinach, cooking until the spinach wilts. Remove from heat and mix in the nutritional yeast.
Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.
Once the dough has risen, punch it down and divide it into four equal pieces. Roll each piece into an oval shape on a floured surface.
Spread a quarter of the tofu and vegetable filling onto the center of each oval, leaving a 2 cm border around the edges.
Fold the edges of the dough over slightly and pinch the ends to create a boat-like shape.
Brush the edges of each pide with melted vegan butter and sprinkle with sesame seeds.
Transfer the pides to the prepared baking tray and bake for 15-20 minutes, or until the crust is golden and cooked through.
Let the pides cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 28.5 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2440 mg | 52% | |
*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.
