Burek with Tofu Cheese: The Ultimate Fasting Feast!

Let’s Get Cooking:

Toss your tofu and sunflower seeds into a blender and whizz them up until they’re smoother than your favorite playlist!

Now, add your vegan sour cream (bonus points for mixing in a spoonful of miso for that awesome umami!), vegan mayo, and all your jazzy spices. Give it another blend—let’s make this filling a flavor bomb!

Lay out your buckwheat pie crusts like you’re prepping for a delicious work of art. Brush each one with sunflower oil and a splash of mineral water—think of it as giving them a mini spa treatment!

Slather a generous layer of your tofu magic onto each crust, stacking them up as you go. (Don’t be shy—more filling means more yum!) Stop when you hit the last two crusts.

For the grand finale, slather those last two crusts with oil, a drizzle of mineral water, and a dollop of vegan yogurt.

Twist those overhanging edges and tuck them in like you’re tucking in a cozy blanket—your burek will thank you!

Sprinkle with sesame and cumin seeds for extra flair (totally optional, but it’ll make your burek look fancy).

Pop your masterpiece in the oven at 200°C (about 390°F) and bake for 20 minutes, or until it’s golden, crispy, and your kitchen smells irresistible!