If you are making your own dough for the Tofu Sweet Potato Pie you’ll need to mix all of the ingredients and knead the dough quite vigorously. Knead for at least 5 minutes until the dough becomes silky and soft. Shape it into a ball and brush it with any kind of oil. Cover with a warmed bowl for at least 20 minutes.
Meanwhile we can grate the sweet potato and onion. Mix in salt, garlic, pepper, parsley, dill and the crumbled firm tofu. Leave aside.
Go back to your dough and place it on a floured surface. Roll slightly with a rolling pin. Next using your hands start stretching it very gently from the centre. When you see that the dough is quite thin and transparent already, you can stop stretching it.
Cut from centre into triangles. Add the filling on the sides and roll each one separately from the outside in. Next from one side start rolling it inside. Place each one tightly in a greased baking tray and brush with a bit of oil or egg wash if not vegan. Bake at 220 degrees Celsius for 15 minutes.
After 15 minutes take the baking tray out and pour half a cup water over it, cover with tin foil and leave on room temperature for another 15 minutes. Serve.
dough
- 500g white Spelt flour
- approx. 200ml-300ml warm water
- pinch salt
- 2-3 Tbsp olive oil
filling
- 1 sweet potato
- 200g firm tofu
- 1 onion
- big pinch salt and pepper
- 1 tsp dill
- 1 clove garlic
- bunch parsley
