Vegetable and Tofu Triangles

Vegetable and Tofu Triangles with Carrot, Zucchini, Spinach, and Cheddar

| Servings: 12

Introduction

Vegetable and Tofu Triangles are a delicious and healthy appetizer or snack that are perfect for any occasion. These crispy, golden triangles are filled with a flavorful mixture of grated vegetables, tofu, and cheese, all wrapped in flaky phyllo pastry. They are easy to make and are sure to impress your guests.

History

The exact origins of Vegetable and Tofu Triangles are unknown, but similar recipes can be found in various cuisines around the world. These savory triangles are a popular choice for vegetarians and vegans, as they are packed with plant-based protein and nutrients.

Ingredients

0.5 cup grated carrot
0.5 cup grated zucchini
0.5 cup thawed frozen spinach
0.5 cup firm tofu or fat-free ricotta cheese
0.5 cup grated fat-free cheddar or mozzarella cheese (optional)
herbs and spices to taste
4 sheets frozen puff pastry or 8 sheets frozen phyllo pastry
1 beaten egg white (optional)
1 tbsp sesame seeds (optional)

How to prepare

Grate the vegetables using a food processor. You can try using different vegetables. If you don't have all of the three listed, you can use just one or two.
Process the tofu in a food processor until it becomes crumbly.
In a bowl, mix together the grated vegetables, tofu, and cheese.
Add herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc. to the mixture.
Line a baking tray with greaseproof baking paper or lightly spray it with oil.
Cut the pastry sheet into four squares.
Place about one heaping tablespoon (or as much as will fit) of the vegetable mixture onto each square.
Fold each square into a triangle shape, sealing it with beaten egg white or water.
Place the triangles onto the baking tray.
Repeat the process until you run out of pastry or vegetable mixture. Any extra vegetable mixture can be frozen.
Using a knife, poke a couple of holes in the top of each triangle.
If desired, brush the top of each triangle with egg white and sprinkle with sesame seeds.
Bake at 180°C or 350°F for approximately 20 minutes.
Serve with mashed potatoes!

Variations

Add diced mushrooms or bell peppers to the vegetable mixture for extra flavor and texture.
Use different types of cheese, such as feta or cheddar, for a unique twist.
Experiment with different herbs and spices to create your own signature filling.

Cooking Tips & Tricks

Make sure to squeeze out any excess moisture from the grated vegetables before mixing them with the tofu and cheese. This will prevent the triangles from becoming soggy.

- Be careful not to overfill the pastry squares, as this can cause them to burst open during baking.

- For a crispy finish, brush the triangles with egg white before baking and sprinkle with sesame seeds.

- Feel free to customize the filling with your favorite herbs and spices to suit your taste preferences.

Serving Suggestions

Vegetable and Tofu Triangles can be served as an appetizer, snack, or even a light meal. They pair well with a side salad or a dipping sauce of your choice.

Cooking Techniques

Baking

Ingredient Substitutions

Use firm tofu instead of soft tofu for a firmer texture.

- Substitute phyllo pastry with puff pastry or wonton wrappers if desired.

Make Ahead Tips

You can prepare the vegetable mixture and assemble the triangles ahead of time. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Arrange the Vegetable and Tofu Triangles on a platter and garnish with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Serve Vegetable and Tofu Triangles with a side of hummus, tzatziki, or marinara sauce for dipping. Pair with a crisp white wine or herbal tea.

Storage and Reheating Instructions

Store any leftover Vegetable and Tofu Triangles in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetable and Tofu Triangles contains approximately 150 calories.

Carbohydrates

Each serving of Vegetable and Tofu Triangles contains approximately 15 grams of carbohydrates.

Fats

Each serving of Vegetable and Tofu Triangles contains approximately 8 grams of fats.

Proteins

Each serving of Vegetable and Tofu Triangles contains approximately 10 grams of proteins.

Vitamins and minerals

Vegetable and Tofu Triangles are a good source of vitamins A, C, and K, as well as minerals such as calcium, iron, and potassium.

Alergens

Vegetable and Tofu Triangles contain dairy (ricotta cheese) and sesame seeds. They may also contain gluten if using traditional phyllo pastry.

Summary

Vegetable and Tofu Triangles are a nutritious and balanced snack, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Vegetable and Tofu Triangles are a delicious and nutritious snack that are easy to make and perfect for any occasion. Packed with vegetables, tofu, and cheese, these crispy triangles are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I was visiting my friend Sarah's house. As soon as I walked into her kitchen, I was hit with the delicious aroma of spices and vegetables simmering on the stove.

Sarah was busy chopping up a colorful array of vegetables - bell peppers, carrots, zucchini, and mushrooms. She was also crumbling tofu into a bowl, adding in a mixture of soy sauce, garlic, and ginger.

I watched in awe as Sarah skillfully folded the vegetable and tofu mixture into thin sheets of phyllo dough, creating little triangular parcels. She then brushed them with a light coating of oil and popped them into the oven.

As the triangles baked, the kitchen filled with the tantalizing scent of crispy phyllo and savory filling. I couldn't wait to try one.

When they finally emerged from the oven, golden and crisp, Sarah served them up with a side of sweet chili dipping sauce. The first bite was a burst of flavors - the crunchy phyllo, the tender vegetables, the velvety tofu. It was a symphony of textures and tastes.

I begged Sarah for the recipe, and she happily obliged. She told me that she had learned it from her aunt, who had picked it up from a cooking class in Thailand. The recipe had been passed down through generations, each cook adding their own twist to it.

I knew I had to make these vegetable and tofu triangles myself. I went home that day with a head full of ideas and a craving for more of those delicious morsels.

I spent the next few weeks experimenting with the recipe, tweaking it here and there to suit my taste. I added in some spicy chili flakes for a kick, and swapped out the tofu for paneer cheese for a richer flavor.

After a few failed attempts and a lot of mess in the kitchen, I finally perfected my version of the vegetable and tofu triangles. I made them for a family gathering and they were a hit. Everyone raved about how delicious they were, and I felt a sense of pride knowing that I had mastered a recipe that had traveled through time and distance to reach my kitchen.

Since then, the vegetable and tofu triangles have become a staple in my cooking repertoire. I make them for special occasions and potlucks, and they never fail to impress.

I love the process of making them - the chopping of the vegetables, the mixing of the spices, the delicate folding of the phyllo dough. It's a meditative experience that transports me to a place of creativity and joy.

And every time I take a bite of those crispy, flavorful triangles, I am reminded of the power of recipes to connect us to our past and to each other. It's a simple dish, but it holds within it a world of stories and memories.

I am grateful to Sarah for introducing me to this recipe, and to all the cooks who came before her. Their knowledge and passion have enriched my own culinary journey, and for that, I am forever thankful.