Collard Green and Tofu Fillo Triangles

For chronic appetizer-over-stuffers like me, these fillo triangles were perfect because you can add lots of filling and it won’t spill out because of how they’re wrapped. The bad news: fillo dough is notoriously finicky and kind of a pain to work with. All in all, I was pleased with how these turned out and will try them again with different fillings.

Collard Green and Tofu Fillo Triangles (taken from Vegetarian Times)

Makes 24 triangles

  • 1 bunch collard greens
  • 4 oz firm tofu, mashed
  • 1 shallot, coarsely chopped
  • 2 tbsp olive oil, plus a good deal more for brushing
  • 1 clove garlic, minced
  • 1 1/2 tsp balsamic vinegar
  • 20 sheets fillo dough, thawed (this leaves you with a couple of extra sheets in case one tears and is unworkable)
  • 1 small pear, thinly sliced

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Pulse collard greens and shallot in food processor until finely chopped.

Heat oil in large skillet over medium heat. Add collard mixture and garlic, and sauté 5 to 7 minutes until most of liquid has evaporated. Stir in vinegar and mashed tofu. Season with salt and pepper (if desired), and set aside to cool.

Place 1 phyllo sheet on clean work surface (cover remaining phyllo sheets with damp kitchen towel to prevent drying). Brush phyllo sheet with oil. Stack 2 more phyllo sheets on top, brushing each with oil. Cut phyllo stack lengthwise into 4 strips.

Spoon 1 tbsp collard mixture 1/2 inch from the end of 1 phyllo strip. Top with 1 pear slice. Fold upper corner over filling to make a triangle. Continue folding triangle onto itself, across, and down to make triangle packet. Transfer to prepared baking sheet. Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets, collard mixture, and pear slices.

Brush triangles with oil, and sprinkle with kosher or sea salt, if desired. Bake 15 to 18 minutes, or until golden brown.

Tofu Mini Quiches

These tofu quiches were light and flavorful and made for a great vegan and gluten-free appetizer. I made them using a mini muffin tin so they were a great two-bite size. For some reason these took much longer than I expected to firm/dry up enough to remove from the tin. Even after being in the oven for a while they never burned and eventually crisped up nicely along the edges.

Tofu Mini Quiches (taken from Fat Free Vegan Kitchen and altered slightly)

Makes 15-18 quiches

  • 1 teaspoon minced garlic
  • 1/2 cup finely chopped bell pepper
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
  • black pepper to taste
  • 1 15-oz package lite firm tofu, drained of water
  • 1/4 cup plain soymilk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt

Preheat oven to 375 F. Spray mini muffin tins with non-stick spray and set aside.

Lightly spray a skillet with olive oil and sauté the garlic, bell peppers, and onion over medium heat. Stir in the rosemary, and freshly ground black pepper, and remove from heat.

Place the remaining ingredients into a food processor. Blend until completely smooth and silky. Add mixture to the sautéed vegetables and stir to combine. Spoon equally into the muffin cups, filling each to the top.

Put muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups.

Remove from the oven and allow them to cool for about 10 minutes. If muffins are not firm enough to remove while retaining their shape, put back in oven and continue baking until they firm up.

Baked Spring Rolls

Light and tasty, these spring rolls made for a great gluten-free and vegan appetizer (if made with gluten-free soy sauce). They were an experiment and some of the rolls didn’t quite make it through the cooking process in one piece, but once the guests at today’s football watching get together tasted them, appearances were forgotten. The seasoning we used for the tofu is easily customizable based on personal preference (the spring rolls themselves were inspired by Fat Free Vegan Kitchen, with a good deal of improvising).

Baked Spring Rolls

Makes about 40 spring rolls

  • 1/2 head of cabbage
  • 1 carrot
  • 6 ounces extra-firm tofu
  • 2 tsp gluten-free soy sauce
  • 3 tsp water
  • 2 tsp rice vinegar
  • 2 tsp olive oil
  • 1 tsp sesame seeds
  • 1 tsp chile flakes
  • 20 circular spring roll wrappers (to be cut in half)

Line 2 cookie sheets with parchment paper or aluminum foil and set aside.

Chop the cabbage into small pieces. Peel the carrot into small, thin pieces. Mix the cabbage with the carrot and set aside.

Cut the tofu into 1/4 inch thick slices and place between double layers of paper towels. Gently press down to remove as much moisture from the tofu as possible. Remove from paper towels and cut tofu into 1/4 inch cubes. Place into a bowl. In another bowl, combine the soy sauce, water, rice vinegar, oil, sesame seeds and chile flakes. Pour the mixture over the tofu and stir gently to allow it to soak into the tofu evenly.

Preheat oven to 375 F. If you haven’t already, cut your rice paper circles in half. One at a time, soak spring roll wrapper in water (according to directions on package) until soft and workable. Remove from water and place on a cloth hand towel, blotting with the towel to remove excess moisture until just sticky. Place a heaping tablespoon of the cabbage/carrot mixture on the center of the wrapper and top with a line of tofu cubes. Roll the wrapper around the filling, keeping the sides tucked in as much as possible. Repeat with the remaining ingredients.

Bake for 8 minutes, turn over and bake for another 6-10 minutes or until light golden brown. Serve with a sweet and sour dipping sauce.