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Parve
Easy
1 Hour, 10 Minutes
Diets 
A vegan version of Greek phyllo pie, this dish makes an excellent lunch or dinner and is very filling. Corn kernels add a nice sweetness and texture to the smooth tofu layers, but using some blanched greens instead of corn is also a delicious variation worth trying. Serve with a big bowl of salad, or a cup of non-dairy yogurt if you’re in a hurry. Makes 20- x 30-centimeter/eight- x 12-inch baking pan
500 grams/1 pound 2 ounces/17 sheets of phyllo pastry
100 grams/1/2 cup Gefen Olive Oil
250 grams/2 cups sweet corn kernels, fresh, canned, or frozen and thawed
500 grams/1 pound 2 ounces medium–soft tofu
2 tablespoons Gefen Olive Oil
2 and 1/4 teaspoons salt
460 milliliters/2 cups soy milk
230 milliliters/1 cup hot water
130 grams/1 cup fine cornmeal
First make the filling. If using canned corn, wash it and drain well. In a big bowl, crumble the tofu with your fingers and add the corn, oil, salt, milk and hot water and mix until well combined. Whisk in the cornmeal. The filling should be moderately smooth besides the corn and small pieces of tofu.
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/gas mark 4. Oil the baking pan very well.
If the sheets of phyllo are bigger than your baking pan, cut them to size. Don’t worry if a sheet tears as you can easily patch up any damage – only the top two sheets need to stay undamaged.
Place a sheet of phyllo in the baking pan. (Cover the remaining sheets with plastic wrap to prevent them from drying out.) Brush oil lightly over the sheet. Cover with another sheet and oil it. Repeat this process with two more sheets.
Spread one-fifth of the filling evenly over the top with a spatula. Cover with one sheet, oil lightly and cover with a second sheet (this one doesn’t need oiling). Spread one-fifth of the filling evenly over the top. Continue like this until you have used up all the filling and you have five layers each of filling and phyllo sheets.
To finish, brush a little oil over the remaining five sheets of phyllo and lay them on top of the pie – the two best, undamaged sheets should be on the top. Tuck in any pastry or filling sticking out of the pan by pushing a spatula between the pie and the sides of the pan. Use a sharp knife to score 12 squares into the pastry.
Bake in the preheated oven for 45 minutes, or until the top turns golden brown and the pie isn’t wobbly or soft to the touch.
Allow to cool completely (at least five hours, or overnight) in the pan before serving.
Recipe excerpted from Totally Tofu: 60 Delicious Protein-Packed Vegan & Vegetarian Recipes Ryland Peters & Small, 2021 Recipe by Dunja Gulin Photograph by Claire Winfield © Ryland Peters & Small, 2021
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