Tofu Bundles in Phyllo
Treat yourself to an elegant, plant-based delight with these Tofu Bundles in Phyllo. This recipe combines crispy, golden phyllo pastry with a savory filling of marinated tofu, shredded carrots, baby spinach, and scallions. Enhanced with the rich flavors of soy sauce, toasted sesame oil, garlic, and fresh ginger, these bundles strike the perfect balance between texture and taste. The phyllo is brushed with melted vegan butter or olive oil for a flaky, buttery finish, while a sprinkle of sesame seeds adds a subtle crunch. Ideal as an impressive appetizer or a light main course, these tofu bundles are baked to perfection in just 20 minutes, making them equally convenient and indulgent. Serve them fresh out of the oven for a stunning dish that's sure to wow your guests!
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Recipe Information
Ingredients
- 1 block (about 14 oz) extra-firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup shredded carrots
- 1 cup baby spinach, roughly chopped
- 2 scallions, finely chopped
- 8 phyllo pastry sheets
- 0.25 cup melted vegan butter or olive oil
- 1 tablespoon sesame seeds (optional)
Instructions
Press the block of tofu for 15-20 minutes to remove excess water. Cut it into small cubes.
In a medium bowl, whisk together soy sauce, toasted sesame oil, maple syrup, minced garlic, and grated ginger to make the marinade.
Add the tofu cubes to the marinade, stirring gently to coat. Let the tofu marinate for at least 15 minutes while preparing the other ingredients.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine shredded carrots, chopped spinach, and scallions. Set aside.
Unroll the phyllo sheets and keep them covered with a damp kitchen towel to prevent drying out.
Take one phyllo sheet and brush it lightly with melted vegan butter or olive oil. Layer a second sheet on top and brush again.
Place a spoonful of the tofu mixture and a small handful of the vegetable filling at the center of the phyllo stack.
Carefully bring the edges of the phyllo together to form a bundle, twisting gently at the top to seal. Repeat with the remaining sheets and filling.
Place the bundles on the prepared baking sheet and brush the tops lightly with more melted butter or oil. Sprinkle with sesame seeds if desired.
Bake for 18-20 minutes, or until the phyllo is golden brown and crisp.
Allow to cool slightly before serving. Enjoy warm as a starter or a light main dish.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 22.1 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2903 mg | 223% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
