Vegan Turkish Pide

Discover the irresistible charm of Vegan Turkish Pide, a plant-based twist on the classic Turkish flatbread. This recipe features a pillowy homemade dough, shaped into delicate "boats" and brimming with a savory filling of crumbled tofu, sautéed red onion, garlic, spinach, and sweet cherry tomatoes, all enhanced with smoky paprika, earthy cumin, and a touch of nutritional yeast for a cheesy umami punch. Brushed with melted vegan butter and sprinkled with sesame seeds, these golden-baked pides deliver a delightful combination of crisp edges and flavorful, hearty toppings. Perfect for a cozy dinner or a crowd-pleasing appetizer, this Vegan Turkish Pide is a celebration of Mediterranean flavors in a completely meat-free, dairy-free package.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.

Step 2

Add the olive oil and warm water to the dry ingredients and mix until a dough begins to form.

Step 3

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Step 4

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.

Step 5

While the dough rises, prepare the filling. Press the tofu to remove excess water, then crumble it into a bowl.

Step 6

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 7

Add the minced garlic, tomato paste, smoked paprika, ground cumin, and black pepper. Cook for 1 minute until aromatic.

Step 8

Add the crumbled tofu to the skillet and cook for 5-6 minutes, stirring frequently.

Step 9

Stir in the cherry tomatoes and spinach, cooking until the spinach wilts. Remove from heat and mix in the nutritional yeast.

Step 10

Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.

Step 11

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.

Step 12

Spread a quarter of the tofu and vegetable filling onto the center of each oval, leaving a 2 cm border around the edges.

Step 13

Fold the edges of the dough over slightly and pinch the ends to create a boat-like shape.

Step 14

Brush the edges of each pide with melted vegan butter and sprinkle with sesame seeds.

Step 15

Transfer the pides to the prepared baking tray and bake for 15-20 minutes, or until the crust is golden and cooked through.

Step 16

Let the pides cool slightly before serving. Enjoy warm!

Nutrition Facts

Serving size	(1161.0g)

Amount per serving	% Daily Value*
Calories	2144.2

Total Fat 83.7g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 2717.0mg	0%
Total Carbohydrate 284.2g	0%
Dietary Fiber 24.1g	0%
Total Sugars 28.5g
Protein 70.9g	0%

Vitamin D 0IU	0%
Calcium 547.3mg	0%
Iron 25.5mg	0%
Potassium 2440.1mg	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: 34.7%

Protein: 13.0%

Carbs: 52.3%