Vegan Tiropita

Discover the delightful flavors of Vegan Tiropita, a plant-based twist on the classic Greek pastry! This recipe layers crisp, golden phyllo dough around a luscious, dairy-free "cheese" filling made from extra-firm tofu and creamy cashews. Enhanced with the tang of lemon juice, nutritional yeast, and a hint of dried dill, the filling is irresistibly rich and savory. Perfect for gatherings or as a hearty appetizer, this dish is a crowd-pleasing option that’s completely vegan yet captures the essence of traditional tiropita. Easy to prepare with minimal ingredients, this recipe is a must-try for those seeking a Mediterranean-inspired vegan treat. Serve warm or at room temperature for maximum enjoyment!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

Step 2

Drain and press the tofu to remove excess moisture. Set aside.

Step 3

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.

Step 4

Transfer the mixture to a bowl and fold in the chopped fresh parsley. Adjust the seasoning to taste if required.

Step 5

Prepare your phyllo dough by laying it out flat and covering it with a slightly damp kitchen towel to prevent drying.

Step 6

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.

Step 7

Spread the tofu-cashew filling evenly on top of the layered phyllo base.

Step 8

Layer an additional 6 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil as you go.

Step 9

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.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crisp.

Step 11

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

Serving size	(885.5g)

Amount per serving	% Daily Value*
Calories	2484.7

Total Fat 148.6g	0%
Saturated Fat 22.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3830.3mg	0%
Total Carbohydrate 188.3g	0%
Dietary Fiber 25.7g	0%
Total Sugars 10.1g
Protein 110.6g	0%

Vitamin D 0IU	0%
Calcium 2794.4mg	0%
Iron 25.4mg	0%
Potassium 2345.0mg	0%

*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.

Source of Calories

Fat: 52.8%

Protein: 17.5%

Carbs: 29.7%