Tofu Bundles In Phyllo Recipes

Steps:

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

Steps:

• Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.
• Finely chop tofu, cheeses, dill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
• Preheat oven to 350°F. Spray large baking sheet with oil spray. Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray. Top with 2 more phyllo sheets. Spray with oil spray. Repeat with remaining 2 phyllo sheets. Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet.
• Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.

Steps:

• Using an electric mixer, beat the cheese in a small bowl until smooth. Beat in the rosemary, cayenne pepper, and egg. Stir in the nuts.
• Butter 2 large baking sheets. Place 1 phyllo sheet on a work surface. Keep the remainder of the phyllo covered with a slightly damp towel.
• Brush the phyllo sheet lightly with the melted butter. Top with a second phyllo sheet, brush lightly with butter, and top with a third phyllo sheet and brush lightly with butter.
• Cut the stacked phyllo lengthwise into 3 1/2 inch wide squares.
• Place a teaspoon of the filling in the center of each square. Gather the corners together over the center and crimp firmly to form "purses.".
• Transfer the purses to the prepared baking sheets, spacing 1 inch apart. Brush the tops lightly with butter.
• Repeat with the remaining phyllo, butter and filling. Refrigerate the phyllo purses for at least 1 hour before baking.
• When ready to bake, preheat the oven to 350 degrees. Bake until crisp and golden brown, about 20-22 minutes. Cool for 5 minutes.
• Arrange on a serving platter garnished with rosemany sprigs.