Basteeya-- Give me your version!
So, I know it is a crime, but I plan to try to make my first basteeya with tofu. I have some faux-chicken bullion and the will to pull off the unlikely. Give me your tips and recipes, and I'll try to convert this meaty classic to a veggie-friendly delight.
As a thank you, here's one you may not have tried:
And remember, it is said that basteeya is best served a little too hot. It should be a little painful to pick up with your fingers, but glorious to taste.
I don't think tofu is a good option for the filling. It will fall apart and get soggy whereas what you want is something chewy and fairly solid that tears into shreds when you pull on it. Perhaps imitate the texture of chicken using one of the chinese "mock chicken/duck" recipes with yuba (tofu skin)? Or, you could avoid imitating meat altogether and try stuffing it with something like pumpkin. Cutting the other sweet flavors a little might do the trick there for balance. The latter would be my personal instinct. Just a guess -- I have only made the chicken kind but as a former veg I am sympathetic.