Tofu Filo Parcels

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Recipe by Cook Vegetarian
Serves 18
Ready in 30 to 60 mins

Ingredients

  • 250g Cauldron tofu, drained and mashed with a fork
  • 2 tbsp oil
  • 1 onion, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 1 tsp each ground ginger, cinnamon and mixed spice
  • 2 tsp ground coriander
  • 1 tbsp tomato purée
  • 2 tbsp water
  • 2 tbsp freshly chopped coriander
  • juice and rind of 1 lemon
  • 1 packet (270g) filo pastry
  • 50g melted butter
  • sweet chilli sauce, for dipping

How To Cook

  1. Preheat the oven to 190C/375F/Gas 5. Heat the oil and fry the onion and garlic until soft.
  2. Stir in the spices and cook for a minute, stirring continously to prevent burning. Add the tofu and continue stirring for 2-3 minutes.
  3. Add 2 tbsp water, tomato purée, coriander, lemon juice and rind. Marinate for 20 minutes.
  4. Cut in half so you have 10cm squares. Take three sheets of filo pastry one at a time. Take one square and brush with a little melted butter or margarine. Place another square on top of one layer one at an angle (creating a flat eight-pointed star), and brush again. Do the same with the third sheet. Place a tablespoonful of the tofu mixture into the middle of the filo pastry. Bring the edges of the pastry together and pinch them to form a moneybag shape. Make up the rest of the parcels.
  5. Brush with melted butter and place on a greased baking tray. Bake in the oven for 8-10 minutes until the pastry is crisp and golden. Serve with sweet chilli sauce for dipping.
    6. www.cauldronfoods.co.uk
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Tofu Filo Parcels
  • Recipe by Cook Vegetarian
  • Serves 18
  • Ready in 30 to 60 mins
    Ingredients
  • 250g Cauldron tofu, drained and mashed with a fork
  • 2 tbsp oil
  • 1 onion, peeled and finely diced
  • 1 garlic clove, peeled and crushed
  • 1 tsp each ground ginger, cinnamon and mixed spice
  • 2 tsp ground coriander
  • 1 tbsp tomato purée
  • 2 tbsp water
  • 2 tbsp freshly chopped coriander
  • juice and rind of 1 lemon
  • 1 packet (270g) filo pastry
  • 50g melted butter
  • sweet chilli sauce, for dipping
    How to Cook
  1. Preheat the oven to 190C/375F/Gas 5. Heat the oil and fry the onion and garlic until soft.
  2. Stir in the spices and cook for a minute, stirring continously to prevent burning. Add the tofu and continue stirring for 2-3 minutes.
  3. Add 2 tbsp water, tomato purée, coriander, lemon juice and rind. Marinate for 20 minutes.
  4. Cut in half so you have 10cm squares. Take three sheets of filo pastry one at a time. Take one square and brush with a little melted butter or margarine. Place another square on top of one layer one at an angle (creating a flat eight-pointed star), and brush again. Do the same with the third sheet. Place a tablespoonful of the tofu mixture into the middle of the filo pastry. Bring the edges of the pastry together and pinch them to form a moneybag shape. Make up the rest of the parcels.
  5. Brush with melted butter and place on a greased baking tray. Bake in the oven for 8-10 minutes until the pastry is crisp and golden. Serve with sweet chilli sauce for dipping.
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