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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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 |
Directions:
1. Combine tofu, carrot, zucchini, cheese, spinach and seasonings.
2. Stack 4 sheets of phyllo and cut into 6 even squares.
3. Spoon 2 to 3 tablespoons filling into each square.
4. Fold corner to corner and turn over end flaps, sealing with a dab of water.
5. Place bundleson non-stick or lightly sprayed baking sheet.
6. Using a pastry brush, brush on melted butter and sprinkle with sesame seeds.
7. Bake at 425 degrees for 25 minutes.
8. Makes 2 servings of 3 bundles each.
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