Vegan Spanakopita Triangles with Rice Paper

Ingredients

• 16 sheets Rice Paper
• 10 oz Spinach
• 14 oz Tofu
• 1/2 medium Onion
• 1/4 cup Dill
• 1/4 cup Mint
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Lemon Juice
• 3 tablespoons Olive Oil
• 1/2 teaspoon Garlic Powder

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 14 oz of tofu and place it between several layers of paper towels or a clean kitchen towel. Press firmly to squeeze out excess water for 10 minutes, then crumble the squeezed 14 oz of tofu into a medium-sized mixing bowl.
2. 2Dice the 1/2 medium onion into 1/4-inch pieces. Place a 12-inch skillet over medium heat and add the 3 tablespoons of olive oil. Once the olive oil is shimmering (it will look wavy and slightly glossy), add the diced 1/2 medium onion and cook for 5 to 7 minutes, stirring occasionally, until the onion pieces are soft and translucent. Add the 10 oz of spinach to the skillet and cook for 2 to 3 minutes, stirring occasionally, until the spinach has wilted down; carefully drain any excess liquid from the skillet.
3. 3Add the cooked onion and spinach mixture to the medium-sized mixing bowl with the crumbled 14 oz of tofu. Add the 1/4 cup of fresh dill, 1/4 cup of fresh mint, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1/2 teaspoon of garlic powder to the bowl. Stir all the ingredients together thoroughly with a spoon or spatula until they are well combined and evenly distributed.
4. 4Fill a shallow dish or pie plate with warm water. Dip one of the 16 sheets of rice paper into the warm water for 15 to 30 seconds, or until it feels soft and pliable (flexible, not stiff). Carefully lay the softened rice paper sheet flat on a clean, damp cutting board or work surface, then cut the softened rice paper sheet in half lengthwise, creating two semi-circles.
5. 5Place about 1 tablespoon of the tofu and spinach filling onto the straight edge of one half of the softened rice paper. Fold the bottom corner of the rice paper over the filling to form a small triangle, then continue folding the triangle over itself, alternating sides, until you reach the end of the rice paper strip, creating a neat triangle shape; gently press the edges to seal the filling inside. Repeat this process for the remaining 15 sheets of rice paper and all of the filling, preparing 16 triangles in total.
6. 6Arrange the 16 vegan spanakopita triangles on a baking sheet, leaving a little space between each. Bake in the preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the rice paper is golden brown and visibly crispy.

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