Kale & Tofu Vegan Filo Pie with a Bell Pepper Sauce

Kale & Tofu Filo Pie

We are LOVING kale at the moment as you may have gathered from recent recipes! It is a standard component of mine and hubby’s lunch stir fry when our LO is at nursery (i.e. not eating what we are). I will confidently state that my Little Miss K will not touch Kale with a barge pole. So much so, that it is not even worth the fight. In all honesty, if I were a kid her age, I would run a mile also; it is bitter, rough with fibre and very ‘salary’, which translates into ‘not fun’.

As an adult however, we have developed more of an appreciation for flavours, textures and health benefits. Kale is one of those, which sits at the top of the list.
Not to say this is a recipe for kids as it is great for us bog kids also but for me, we have hit the dreaded summer holiday period and my beloved daughter is around for every meal!

So, to Kale or not to Kale?!? That is the question! Or is it? Should it not be, how can we keep this awesome bit of green-ness in our diet throughout the summer?

I’m all for blending it up! Well, I am sure there are many many ideas out there to make leafy veggies like Kale, kid-friendly but here is just one I randomly tried and which worked (to my greatest surprise) and here are my top 3 reasons why:

  • Steam Steam Steam = Significantly reduced natural bitterness of the kale
  • Gotta love food processors = Mix it up by blending flavours so no taste is too overpowering
  • Homemade sauce = parental sugar control and lets be honest, the moment you mention the word ‘sauce’ to a kid, there is an association with ketchup and hence immediate excitement!


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.