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Start by whisking the silken tofu, add the lemon juice, firm tofu salt and pepper and mix again.
Now add the nooch and parsley and mix once more.
Lay out 2 filo sheets, spoon on some chilli jam in the centre and then top with the tofu ricotta. Butter the edges and then fold in each of the corners to create a parcel shape.
Cover it in one more filo sheet to make sure it's sealed and then butter the outside. Add to the oven at 180C for 15/20 mins or until golden.
Top with hot maple syrup or any topping you like.