Chilli Jam and Tofu Ricotta Filo Parcel
Ingredients
Tofu ricotta
- Half block silken tofu
- Quarter block firm tofu
- 1 tsp garlic powder
- Juice of half a lemon
- 1/2 cup nutritional yeast
- 2 tbsp blitzed cashews (optional)
- 1 tbsp chopped fresh parsley
- Smoked salt
- Pepper
Filo pastry components
- Chilli jam
- Hot maple syrup
- Sesame seeds
- Spring onions
Preparation
Prepare the tofu ricotta by starting with whisking the silken tofu and adding the lemon juice, firm tofu, smoked salt, and pepper, then mix again.
Add the nutritional yeast and parsley, then mix once more until combined.
Assemble the filo parcel by laying out 2 filo sheets, spooning some chilli jam in the center, topping with the tofu ricotta mixture, buttering the edges, and folding in each of the corners to create a parcel shape.
Cover the parcel with one more filo sheet to ensure it’s sealed, then butter the outside and place it in the oven at 180°C (350°F) for 15-20 minutes or until golden and crispy.
Serve by topping with hot maple syrup, sesame seeds, and spring onions, or any toppings you prefer.
