Prepare the Filling: Heat a non-stick skillet over medium heat. Add the onion and garlic with a splash of water or a small amount of oil. Cook until softened, about 4–5 minutes. Add the crumbled extra-firm tofu and tomato purée. Stir well. Mix in the smoked paprika, cumin, black pepper, allspice, coriander, cayenne, nutritional yeast, and a pinch of salt. Cook for 5 minutes, stirring occasionally. Stir in the parsley and remove from heat.

Prepare the Spinach: Bring a pot of water to a boil. Blanch the spinach for 1 minute. Drain thoroughly and squeeze out as much water as possible. Roughly chop and set aside.

Make the Optional Tofu Feta: Mix the crumbled tofu with lemon juice, salt, and oregano. Set aside while assembling the börek.

Assemble the Börek: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 10–15 seconds until softened. Lay it on a damp cutting board or clean work surface. Place about one-quarter of the tofu filling near one edge. Add a line of spinach and a little tofu feta if using. Roll tightly into a sausage shape, folding in the sides as you go. Curl the roll inward to form a spiral. Repeat until you have four spirals.

Air Fry: Lightly grease or line the air fryer basket. Place the spirals in the basket. Spray or brush lightly with olive oil. Air fry at 180°C / 356°F for 20–30 minutes, or until deeply golden and crisp.

Make the Sauce: Blend the silken tofu, nutritional yeast, olive oil, lemon juice, garlic powder, onion powder, salt, and pepper until smooth. Transfer to a bowl and stir in the parsley. Taste and adjust seasoning as needed.

Serve: Serve the crispy börek hot with the creamy tofu sauce for dipping or drizzling.