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Vegetable and Tofu Triangles
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Vegetable and Tofu Triangles Ingredients
1/2 c
Carrot
, grated
x
Herb
s and spices to taste
1/2 c
Zucchini
, grated
4 Sheets of frozen
puff pastry
1/2 c Frozen
spinach
, thawed
Or- 8 sheets frozen
phyllo
1/2 c Firm
tofu
-or- fat free
Pastry
Ricotta
cheese
1
Egg
white, beaten
1/2 c Fat free
cheddar
or
(optional)
Mozzeralla cheese,
grate
d
1 ts
Sesame seed
s (optional)
(optional)
Instructions for Vegetable and Tofu Triangles
Grate vegetables in food processor. (Try different veggies. If you dont 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! From: Terri Gimbert
. Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Tofu
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Carrot
Cheddar
Egg
Herb
Phyllo
Puff Pastry
Ricotta
Sesame Seed
Spinach
Tofu
Zucchini
Lacto
Sesame
Carrot
Cheese
Puff pastry
Spinach
Tofu
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