Ingredients Jump to Instructions ↓

  1. Vegetable and Tofu Triangles

  2. 1/2 cup carrot, grated

  3. 1/2 cup zucchini, grated

  4. 1/2 cup frozen spinach, thawed

  5. 1/2 cup firm tofu or fat free ricotta cheese

  6. 1/2 cup fat free cheddar or mozzeralla cheese, grated

  7. herbs and spices to taste

  8. 4 sheets frozen puff pastry or 8 sheets frozen phyllo pastry

  9. 1 egg white, beaten

  10. 1 teaspoon sesame seeds

  11. Grate vegetables in food processor. (Try different veggies. If you

  12. 3 listed you can use just

  13. 1 or tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. Mix in herbs and spices such as dried

  14. basil, coriander, onion powder, garlic powder, freshly ground

  15. pepper, etc.

  16. Line a baking tray with grease proof baking paper or spray lightly

  17. 4 squares. Put about 1 heaping

  18. tablespoon (or as much as will fit) of the vegetable mixture onto

  19. square. Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of

  20. pastry or veggies. (Extra veggie mixture can be frozen). Poke a

  21. couple of holes in the top of each with a knife. If you wish, brush

  22. the top of each triangle with egg white and sprinkle with sesame

  23. 180 degrees Celsius or 350 degrees Fahrenheit for about minutes. Serve with mashed potatoes!


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