Pierogi with Bryndza Filling and Dill

Nika’s PickTOFU+31g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 400 g semi-coarse flour
• 200 ml water (warm)
• 1 tsp salt

filling

• 300 g potato (waxy, type C)
• 200 g firm tofu
• 200 g smoked tempeh
• 120 ml plant-based yogurt (or sour coconut cream)
• 30 g onion
• 2 tbsp nutritional yeast
• 2 tbsp canola oil
• 2 tsp salt
• 1 1/2 lemons
• 30 g fresh dill

Contains: gluten, soy

How to make it

1. Cook the potatoes in their skins in salted boiling water until tender, about 15 minutes. Drain, let cool slightly, then peel using a dinner knife. Mash them well with a fork and set aside.
2. Cut the smoked tempeh into small cubes. Heat the rapeseed oil in a frying pan over medium heat and fry the tempeh, stirring occasionally, until crispy and golden, about 10 minutes. Set aside.

Nutrition