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veg-tofu-triangles recipe

Date:    Wed, 31 Aug 94 08:51:15 +0900
 From:    Terri Gimbert (ARTLG@wombat.newcastle.edu.au)
 Vegetable and Tofu Triangles
 1/2 cup carrot, grated
 1/2 cup zucchini, grated
 1/2 cup frozen spinach, thawed
 1/2 cup firm tofu -or- fat free ricotta cheese
 1/2 cup fat free cheddar or mozzeralla cheese, grated (optional)
 herbs and spices to taste
 4 sheets of frozen puff pastry -or- 8 sheets frozen phyllo pastry
 1 egg white, beaten (optional)
 1 teaspoon sesame seeds (optional)
 Grate vegetables in food processor. (Try different veggies. If you don't 
 have all of the 3 listed you can use just 1 or 2.) Process tofu in food 
 processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. 
 Mix in herbs and spices such as dried basil, coriander, onion powder, 
 garlic powder, freshly ground pepper, etc. 
 Line a baking tray with grease proof baking paper or spray lightly with 
 oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as 
 much as will fit) of the vegetable mixture onto square. Fold into triangle 
 shape, sealing with beaten egg white or water. Put triangle onto baking 
 tray. Repeat until you run out of pastry or veggies. (Extra veggie mixture 
 can be frozen). Poke a couple of holes in the top of each with a knife. If 
 you wish, brush the top of each triangle with egg white and sprinkle with 
 sesame seeds.
 Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes. 
 Serve with mashed potatoes!
 kwvegan vegan