Macrobiotics: 50 Essential Recipes for Today's Busy Cook
By Adams Media
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Adams Media
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Macrobiotics - Adams Media
Mushroom and Arugula Phyllo Triangles
Phyllo dough is thin sheets of unleavened flour dough used for making Greek pastries, like baklava, and appetizers. While traditional phyllo triangles use cheese as filling, this vegan version uses firm tofu.
Serves 24
Ingredients
8 ounces shiitake mushrooms, sliced
1 cup red onion, chopped
¹⁄2 teaspoon dried tarragon
2 cloves garlic, minced
1 tablespoon plus ³⁄4 cup safflower oil
12 ounces firm tofu
1 tablespoon sweet white miso
1 tablespoon lemon juice
¹⁄8 teaspoon salt
3 bunches arugula, chopped
36 sheets phyllo dough, thawed in refrigerator
In a skillet, sauté mushrooms, red onion, tarragon, and garlic in 1 tablespoon safflower oil. Sauté 10 minutes or until tender. Remove from heat.
Mix together tofu, miso, lemon juice, and salt. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
Heat a large skillet over medium heat. Add 1 bunch arugula to pan; cook until wilted (about 7 minutes), stirring frequently. Drain. Repeat procedure with remaining arugula. Add arugula to mushroom tofu mixture in bowl. Stir until well combined.
Preheat oven to 400°F. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to keep from drying). Lightly brush phyllo with safflower oil. Layer a sheet on top. Brush phyllo with more safflower oil. Layer one more sheet on top. Brush with more safflower oil. Cut stack lengthwise into four 3¹⁄2"-wide