Tofu Bundles In Phyllo Food

TOFU BUNDLES IN PHYLLO

Tofu Bundles In Phyllo image

Make and share this Tofu Bundles In Phyllo recipe from Food.com.

Provided by Dancer

Categories Cheese

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 sheets thawed phyllo pastry
1/2 package low-fat extra-firm tofu, shredded
1 carrot, shredded
1 large zucchini, shredded
150 g low-fat cheddar cheese, shredded
1/2 bunch fresh Baby Spinach, washed,dried and chopped
1 teaspoon dried coriander
1 teaspoon sea salt
1 teaspoon celery seed
1 tablespoon butter, melted
sesame seeds

Steps:

Combine tofu, carrot, zucchini, cheese, spinach and seasonings.
Stack 4 sheets of phyllo and cut into 6 even squares.
Spoon 2 to 3 tablespoons filling into each square.
Fold corner to corner and turn over end flaps, sealing with a dab of water.
Place bundleson non-stick or lightly sprayed baking sheet.
Using a pastry brush, brush on melted butter and sprinkle with sesame seeds.
Bake at 425 degrees for 25 minutes.
Makes 2 servings of 3 bundles each.

Nutrition Facts : Calories 356.9, Fat 14.2, SaturatedFat 7.6, Cholesterol 31, Sodium 1952.8, Carbohydrate 33.4, Fiber 5.4, Sugar 5, Protein 25.9

TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE

Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce image

Categories Food Processor Cheese Dairy Leafy Green Pepper Soy Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Tofu Kale Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 bunch kale, stems and ribs cut away and discarded, leaves finely chopped (about 4 cups)
1 tablespoon olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
7 ounces firm tofu (half of one 14-ounce package), drained, cut into 1/2-inch pieces
4 ounces grated reduced-fat provolone cheese
1/2 cup grated Asiago cheese
2 tablespoons chopped fresh dill
1 1/2 teaspoons all purpose flour
6 oil-packed sun-dried tomato halves, patted dry, chopped
Nonstick olive oil spray
6 frozen phyllo pastry sheets, thawed
Red Pepper Sauce

Steps:

Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.

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