Vegetable & Tofu Triangles
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
carrots
grated |
|
| ½ | cup |
zucchini
grated |
|
| ½ | cup |
spinach
thawed |
|
| ½ | cup |
tofu
firm |
|
| ½ | cup |
cheddar cheese
|
*
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | teaspoon |
sesame seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrots
grated |
|
| 118 | ml |
zucchini
grated |
|
| 118 | ml |
spinach
thawed |
|
| 118 | ml |
tofu
firm |
|
| 118 | ml |
cheddar cheese
|
*
|
| 1 | each |
egg whites
beaten |
*
|
| 5 | ml |
sesame seeds
|
|
Directions
Grate vegetables in food processor.
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.
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 for about 20 minutes.
