iEat Green - 09.02.21 - Christina Grace

Christina Grace Bio

Christina Grace is CEO of Foodprint Group, a design, training and technology business. Foodprint helps companies eliminate waste using thoughtful space design, best people practices and daily tracking of waste and its greenhouse gas impacts.

Christina is co-author of the NYC Zero Waste Design Guidelines, a 20-year expert in sustainable food systems and a trained cook based in Brooklyn. 

Christina has spent her career managing projects that drive economic development, address public health and mitigate climate change through a more sustainable food system. Before launching Foodprint, Christina managed the Urban Food Systems Program for the New York State Department of Agriculture where she supported regional farm to market, farm to school, and urban agriculture initiatives. 

 

Spanikopita with Tofu
(made with Assorted Greens)

Preheat oven to 375°. You will need a large lasagna pan and a wide pastry brush.
1 pk Filo Factory filo dough
3- 1lb assorted greens from garden (swiss chard, collards, kale, spinach, broc rabe)
2 lbs extra firm tofu, cut into small ¼” cubes
1 bunch dill, chopped
2 onions, chopped
2 t. salt,
1 t. pepper
2 Tbs. nutritional yeast
2 cups cashews, soaked for 2 hours
3 handfuls of white org rice
½ cup olive oil, plus 1 cup oil for pastry
1. Place the tofu cubes in bowl and toss with ½ cup olive oil. Add 1 Tbs. dried dill, 1 t. salt,
½ t. pepper, toss again and let marinate for ½ hour.
2. Bake the tofu in 375° oven for 15 minutes, until starting to get golden on the edges.
Remove from oven. Set aside.
3. Steam all of the greens until soft and wilted.
4. Put greens in ice bath to cool and lock in flavor and color. Drain in colander. By the
handful, squeeze out all of the extra liquid, and place greens on large cutting board, Chop
the greens into small pieces, and then place in large bowl.
5. Meanwhile, sauté the onions in olive oil until translucent, and starting to caramelize. Add
to bowl with greens.
6. Drain cashews, and pulse in food processor with 1-1/2 cups water, and 2 Tbs. nutritional
yeast, 1 t. salt and ½ t. pepper. Pulse until smooth.
7. Add cashew cream, dill, and tofu, to the bowl of greens. Add the rice and mix well.
8. Pour the cup of olive oil into a small bowl. Spray bottom and sides of pan with oil.
9. Using a wide pastry brush (I use a 3” wide brush) will make spreading the oil easier.
Open filo pastry. Lay out first sheet. If the filo is wider than your pan, you can trim the
stack of filo pastry to fit your pan, and use the trimmed pieces on the end, if you need the
filo longer. Brush the filo with oil, lay out second sheet, brush, repeat for 10 layers.
10. Add the greens and tofu mixture to pan and spread out evenly. Cover the filling with
remaining layers of filo, alternating with the oil, just as you did on the bottom, until
finished.
11. Score the pieces before baking, all the way through the top layers of filo pastry.
12. Bake at 375° for 50 min. until golden brown. Turn half way through for even baking.