1. Cut the tofu into small cubes.
2. In a container with a lid, add 1 tablespoon of olive oil, apple cider vinegar, miso paste, nutritional yeast, oregano and ½ cup of hot water.
3. Mix all the ingredients, add the tofu cubes, cover the container and let it marinate for at least 1 hour.
4. Finely chop the chives, onions and garlic.
5. Heat a pan over medium heat, add a little olive oil.
6. Add the garlic and onion, stir well until they are golden.
7. When the onion is golden, add the spinach. If you're using mature spinach, you should cut it into medium-sized pieces.
8. Finely chop the dill and parsley, then add it to the preparation.
9. Let it cook for a couple more minutes.
10. Remove from heat and let it cool.
11. Take the spinach to a straining cloth and, pressing hard, remove as much liquid as possible.
12. Mix the spinach with the tofu.
13. Spread out the phyllo dough sheets. Fold each one in half, moistening each side of the fold with a little vegetable oil.
14. Add some of the preparation on the lower part of the dough and, with parallel movements, wrap it in a triangle shape. Remember to moisten each side with a little vegetable oil.
15. At the end you will get a filled triangle, similar to an empanada. Moisten the upper face with a little olive oil.
16. Place them on a baking sheet (with parchment paper) and cook for 5 minutes at 355ºF, or until the dough is golden.