Ingredients
- 1 block extra firm tofu
- 1/4 C nutritional yeast
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 C basil leaves, finely chopped
- 2 C spinach leaves, roughly chopped
- 1 x 1 lb package vegan phyllo, thawed as per instructions
- 1 C vegan butter, melted
Instructions
Filling & Assembly
- Drain the tofu brick of excess water. Crumble it with your hands into a large mixing bowl.
- Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.
- Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you.
- Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approx. 3" wide.
- Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.
Cooking
- Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.
- Before baking brush the tops with another light coating of melted butter and bake in the oven preheated to 190 - 200'C for 12-14 mins until golden brown and crispy.
Notes
- The flavour matures if you have the time and space to make the filling a day ahead and store it in the fridge overnight... but its not essential. (Just a perk for anyone trying to do as much prep before any event as livingly possible.)
- These are really great crowd pleasers. if you want to get a head start you can always freeze the assembled triangles when raw and bake for 20 minutes instead, putting the pastries in while the oven warms up to thaw. Just be sure to freeze them loose on a tray before bagging them up to reduce the chance of them sticking together.
- I haven't found any GF phyllo or filo (how aussie can you get Pampas), but if you really want the stuffing and need it gluten free you could roll out a GF dough and wrap more like a samosa. wont be the same but compromises are occasionally required, and who knows, maybe the kids will leave less pastry crumbs and shards on the floor?
- Alternatively: I have wrapped these in rice papers and pan fried them - reduce the oil to 1Tbsp and use lemon olive oil if possible. No butter, no pastry, no gluten...