Prep time
Cook time
Total time
Serves: 3 large pies
  • ½ pack tofu 250g
  • 1 bunch kale
  • 4-5 sundried tomato, chopped
  • 2 cloves garlic, minced
  • 1 heaped tspn ginger, chopped fine
  • ¼ cup pine nuts
  • Salt and pepper to taste
  • 3 sheets FILO pastry
  • 3 large tomatoes
  • 1 red bell pepper (small)
  • 1 orange bell pepper (small)
  • 2 cloves garlic, minced
  • 1-2 tsp sugar
  • Salt to taste
  • 1 tbsp cornflour mixed in half cup water
Preparing The Filling
  1. Lightly press the tofu to remove the excess water. This can be done with a tofu press or wrapping the tofu several times in kitchen roll and placing on a wooden chopping board with a weight on top (eg a plate with some tinned cans on top). Leave like this for 10-15 minutes allowing the water to drain out
  2. Destalk, wash and steam the kale for 4-5 minutes
  3. Blend the Sundried tomatoes, garlic and ginger in a food processor
  4. Add the kale and blend again to form a paste
  5. Now roughly chop the pressed tofu and add into the food processor with salt and pepper to taste
  6. Blend again
  7. Meanwhile lightly toast the pine nuts in a fry pan over a low flame and stir into the tofu kale mixture
Preparing The Pies
  1. Place a sheet of FILO pastry on you work surface
  2. Place scoops of the mixture in a horizontal line about ⅓ of the way up the pastry sheet, leaving approximately 1.5 inches on either side.
  3. Brush some olive oil on the top ⅓rd and down each side before rolling, to ensure the pastry sticks. Roll the pastry bottom up and fold over, encasing the mixture, and press down each side.
  4. Place your rectangular shaped pie on a non stick baking tray and brush the top with olive oil. This will give it a golden finish once baked.
  5. Bake for 20-30 minutes at 180 degrees C.
For the tomato and bell pepper sauce
  1. Roughly chop the tomatoes and bell peppers.
  2. Blend together with the minced garlic, salt and sugar
  3. Add in the cornflour mixture and blend again
  4. Transfer to a pan, bring to the boil and summer and stir for 2 minutes.
  1. Remove the pies from the oven when golden and serve with the sauce.
Recipe by Hungry Little Veggie at