1 cucumber, grated and squeezed (to remove excess liquid)
1-2 garlic cloves, grated
1 tsp fresh dill, chopped
1 tsp fresh mint, chopped
Juice of 1/2 lemon
Salt & pepper to taste
Combine flour and yoghurt together with a wooden spoon until a rough dough forms. Place dough on a floured surface and knead until a smooth ball of dough is formed. Dough should not be sticky. Divide dough into 8 pieces and roll each piece into a rough circle about a few millimetres thick.
Sauté garlic, onion and chilli in olive oil until onion becomes translucent and begins caramelising. Add in zucchini and sauté for a few minutes then add the spinach and cook until spinach just begins to wilt. Add in the crumbled tofu, salt and pepper and sauté for another few minutes. Remove from heat and let it cool down completely before stirring through yoghurt.
Add everything together and combine well. Place in the fridge to chill before serving.
To assemble the parcels, place about a tablespoon of filling into the centre of your pieces of dough and fold the dough in half, into a semi-circle shape. Fold in the edges, it doesn’t have to be neat. Repeat this process for all the dough and filling.
To cook the parcels, Heat up some cooking oil in a pan, on medium heat and shallow fry parcels for about 3 minutes on each side. To keep warm or to reheat, place them in an air fryer or oven at about 160 Celsius