Tofu Filo Parcels

Name: Tofu Filo Parcels
Prep time: 60 min
Cook time: 60 min
Yield: 18
Cuisine: British
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

Serves: 18

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Know your nutrients

Calories

107 -

Fat

5g -

Saturates

1.9g -

Sugars

3.5g -

Salt

0.29g -

Protein

3.3g -

Carbs

11.9g -

Fibre

1.1g -

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Ingredients
Method

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

method:

Preheat the oven to 190C/375F/Gas 5. Heat the oil and fry the onion and garlic until soft.
Stir in the spices and cook for a minute, stirring continously to prevent burning. Add the tofu and continue stirring for 2-3 minutes.
Add 2 tbsp water, tomato purée, coriander, lemon juice and rind. Marinate for 20 minutes.
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.
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.

Print Recipe www.cauldronfoods.co.uk