Vegan ricotta fatayer

Ingredients

• 105 g all-purpose flour (about ¾ cup)
• ½ teaspoon active dry yeast
• A pinch of sugar
• ¼ teaspoon salt, for the dough
• 80 ml lukewarm soy milk
• 25 ml olive oil, for the dough
• 250 g extra-firm tofu
• 1 tablespoon debittered brewer's yeast (optional)
• 1 cup fresh parsley
• ½ cup mint or spearmint
• 1 teaspoon nigella seeds
• 1 teaspoon cornstarch
• 1 tablespoon water
• ¼ teaspoon salt, for the filling

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of brewer's yeast
• What to use instead of parsley
• What to use instead of firm tofu

Instructions

1. For the dough, mix the flour, yeast, salt and sugar in a bowl. Make a well in the center, add the soy milk and oil and mix until a dough starts to form. Knead by hand for 12-14 minutes (8-10 with a stand mixer), until smooth, elastic and slightly sticky. Cover with a towel and let it rest somewhere warm while you make the filling.
2. For the filling, crumble the tofu into a bowl and finely chop the parsley and mint. Add the rest of the filling ingredients and mix well. Cover and refrigerate.
3. Take the dough out of the bowl, knead it briefly on a floured surface and divide it into 8 equal balls.
4. Roll each ball out into a thin oval. Put 1 tablespoon of filling in the center and fold three edges inward until they meet in the middle, forming an open or closed triangle. Pinch the seams firmly so they don't open in the oven.
5. Place them on a baking sheet lined with parchment paper as you go. At this point you can freeze them, unbaked.
6. Preheat the oven to 210°C (410°F), conventional (top and bottom heat), and bake them on the middle rack for 12-14 minutes, until golden.
7. Transfer them to a wire rack and let them cool slightly before serving. They keep for 3-4 days in the fridge (the bread softens, but a few minutes in the oven fixes it).

Nutrition facts

Approximate, per serving (about 57 g). Calculated with data from USDA FoodData Central.