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Preheat the oven to 200°C. Crumble the tofu (450g) onto a tray and bake for 20 minutes until golden and crisp in places
Heat a drizzle of olive oil in a pan over a medium-high heat. Cook the tomatoes (2), onion (1), and garlic (2 cloves) until coloured, then blend with the stock (100ml) and soy sauce (2 tbsp) until smooth
In the same pan, toast the smoked paprika (1 tsp), cumin (1 tsp), ground coriander (0.5 tsp), chilli powder (0.5 tsp), and turmeric (0.25 tsp) for 1 minute. Add the tomato purée (2 tbsp) and cook for 1–2 minutes. Add the blended sauce, coriander (handful), tofu, and salt (0.25 tsp) and simmer until thick and relatively dry. Cool completely
Mix the flour (1 tbsp) and hot water (1.5 tbsp). Cut each filo sheet in half, fold and seal with the flour glue, add the tofu mixture, then seal again. Repeat with the remaining mixture
Place on a baking tray, brush with olive oil, and bake at 180°C for 25–30 minutes, turning halfway, until golden and crisp
Mix the yoghurt (350g), garlic (2 cloves), lemon juice (half a lemon), coriander (handful), and salt (pinch). Melt the butter (8 tbsp) and stir in the smoked paprika (2 tsp). Serve both with the crispy tofu parcels, topped with fresh coriander