Lightly grease or line an air fryer tray.

Finely chop the onion and garlic, then add to a pan with a little oil. Fry over a medium heat until softened. Crumble the tofu into the pan and stir through tomato purée, smoked paprika, cumin, black pepper, allspice, coriander, cayenne. Cook for 5 mins. Stir in the parsley, salt to taste and set aside.

Blanch the spinach in boiling water for 1 minute, drain well and squeeze out any excess water.

Fill a bowl with warm water. Dip one rice paper sheet into the water for about 10–15 seconds until soft, then lay it flat on a damp surface. Place around ¼ of the tofu filling towards one edge, followed by a line of the blanched spinach, and optionally the vegan feta (like in the video) then roll up tightly, folding in the sides as you go, into a sausage shape. Curl inwards and keep curling until a spiral is formed (see video to make it easier!). Repeat with the remaining sheets and fillings.

Arrange the rolls on the prepared tray, brush lightly or spray with oil, pop in the air fryer on 180°C and cook for 20–30 minutes until golden and crisp all over.

Meanwhile, make the sauce by blending the silken tofu, nutritional yeast, olive oil, lemon juice, garlic powder, onion granules, salt and pepper. Once smooth, pour out into a bowl and fold in a handful of parsley. Taste and adjust seasoning if needed.

Serve the börek hot from the oven, with the silken tofu sauce for dipping or drizzling.