Cabbage and Tofu Egg Russian Bourekas
Ingredients
- 12 frozen premade puff pastry squares
- 2 bags shredded cabbage
- 1/2 block firm tofu
- Olive oil
- Nutritional yeast
- Salt
- Pepper
Preparation
Soften the cabbage over medium-low heat in a large pan with olive oil.
When almost wilted, add 1/2 block of pressed firm tofu, diced very small to mimic boiled egg.
Stir together, seasoning with a bit of nutritional yeast, salt, and pepper.
Squeeze the filling out through a strainer.
Stuff 12 defrosted puff pastry squares with the filling, forming into triangles and pressing the edges with a fork to seal.
Brush with olive oil.
Bake at 410°F for 25 minutes to make crispy, flaky pastries.