Tofu Filo Pastries

Name: Tofu Filo Pastries
Total time: 45 min
Ingredients: 1 block of extra firm tofu (or 300 g); ¼ cup nutritional yeast (or 15 g); 2 garlic cloves, minced; 1 tbsp lemon juice; 3 tbsp olive oil; ½ tbsp sea salt; ½ tbsp ground black pepper; ½ cup finely chopped basil leaves; 2 cup roughly chopped spinach leaves; 450 g package vegan filo dough, thawed according to the instructions (or 15.8 oz); ¼ cup melted vegan butter or margarine (or 55 g); ¼ cup of sesame seeds (or 35 g)

ira

Tofu Filo Pastries

Author: Ido Zivli
Active Time: 25 min
Total Time: 45 min
Yield: 4 servings 1x
Category: Snack

Print Recipe

Description

Light, fluffy, and full of flavor, these tofu filo pastries are guaranteed to please every crowd. This is one for all you tofu lovers out there. But even if you haven’t yet hopped onto the tofu bandwagon, this recipe is sure to convert you. Baked until golden brown, they will for sure impress your guests with their flakey deliciousness!

These divine filo pastries are perfect for any occasion, big or small. They work so well at dinner parties and special occasions, but also as a nice snack on a weeknight.

Ingredients

Scale

1 block of extra firm tofu (or 300 g)
¼ cup nutritional yeast (or 15 g)
2 garlic cloves, minced
1 tbsp lemon juice
3 tbsp olive oil
½ tbsp sea salt
½ tbsp ground black pepper
½ cup finely chopped basil leaves
2 cup roughly chopped spinach leaves
450 g package vegan filo dough, thawed according to the instructions (or 15.8 oz)
¼ cup melted vegan butter or margarine (or 55 g)
¼ cup of sesame seeds (or 35 g)

Instructions

Drain the tofu and squeeze it gently to get most of the water out. Crumble it, and add it to a large mixing bowl.
Add the nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground black pepper, and stir well with a fork to combine.
Add the finely chopped basil and spinach leaves and stir once again until the mixture is well combined.
Roll out your package of thawed filo, 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 filo 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, approximately 3 inches (7.5 cm) wide.
Take a heaping tablespoon of your spinach and tofu mixture, and place it on the end that is closest to you. Roll it up, but not too tightly, to create a triangle.
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 you are ready to bake them. Do not thaw the triangles before baking.
Before baking, brush the tops with another light coating of melted butter and sprinkle the sesame seeds.
Bake in a preheated oven at 375°F (190°C) for 12 to 14 minutes, until golden brown and crispy.