Vegetable & tofu triangles
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Vegetable & tofu triangles
  Tofu    Vegetables  
Last updated 6/12/2012 1:28:19 AM. Recipe ID 63633. Report a problem with this recipe.
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      Title: Vegetable & tofu triangles
 Categories: Digest, August, Lacto
      Yield: 1 Servings
 
    1/2 c  Carrot, grated
    1/2 c  Zucchini, grated
    1/2 c  Frozen spinach, thawed
    1/2 c  Firm tofu -or- fat free
           Ricotta cheese
    1/2 c  Fat free cheddar or
           Mozzeralla cheese, grated
           (optional)
        x  Herbs and spices to taste
      4    Sheets of frozen puff pastry
           Or- 8 sheets frozen phyllo
           Pastry
      1    Egg white, beaten
           (optional)
      1 ts Sesame seeds (optional)
 
  Grate vegetables in food processor. (Try different veggies. If you
  don't have all of the 3 listed you can use just 1 or 2.) 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. (Extra veggie mixture can be frozen). 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 180 degrees Celsius or 350 degrees Fahrenheit for about 20
  minutes. Serve with mashed potatoes!
  
  From: Terri Gimbert . Fatfree Digest
  [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
 




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Recipe ID 63633 (Apr 03, 2005)

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