Vegan Turnovers

Preheat oven to 350 degrees.

Place tofu between two plates, weight the top plate with a heavy object, and press for 20 minutes. Place the sun-dried tomatoes in a heat-proof bowl, cover with boiling water, and set aside.

Meanwhile, warm the oil in a large skillet. Add the onions and salt and sauté on medium heat for 8 to 10 minutes, or until translucent. Add the greens, thyme, and fennel; then cover, lower the heat, and continue to cook for another 5 to 10 minutes, stirring often until the greens are tender but still bright green. Drain and set aside.

In the bowl of a food processor, crumble the pressed tofu and add the garlic, lemon juice, and the dill or basil. Process until the mixture is smooth and creamy. In a bowl, combine the tofu mixture with the drained cooked greens and mix well. Drain and chop the sun-dried tomatoes and fold them into the filling.

Preheat the oven to 350 degrees. Lightly oil two baking sheets.

Unfold 16 sheets of filo on a clean, dry working surface. Have the filling, the oil, and a pastry brush nearby. Take two sheets of filo from the stack and place them with the short sides facing you. Brush lightly with oil and neatly fold in half lengthwise. Brush the strip with oil. Place 1/2 cup of filling at the near end of the rectangle. Fold the lower left corner up and over diagonally until the bottom edge is flush with the right side and you have a triangle at the end. Keep folding the triangle up, as you would a flag, to make a triangular pastry. Brush both sides with a little oil and place on the prepared baking sheet.

Repeat to make 8 pastries in all. Bake for 20 to 25 minutes, until the turnovers are golden brown and slightly puffed.