Ingredients

The following ingredients have 15 Servings
  • 15 mini phyllo shells
  • 1/2 lb. extra firm tofu
  • 1 tbsp. unflavored (unsweetened soy or almond milk)
  • 1 tsp. soy sauce
  • 1 tbsp. nutritional yeast
  • 1 tbsp. olive oil
  • 1/2 medium onion (diced)
  • 3 garlic cloves (minced)
  • 2 cups spinach (sliced thinly)
  • 2 scallions (finely chopped)
  • pinch of salt
  • a generous amount of black pepper

Instruction

  • Place tofu, milk, soy sauce and nutritional yeast into food processor and blend until a smooth, thick paste forms, scraping bowl as needed.
  • Preheat oven to 350. Arrange shells on baking sheet.
  • Heat oil in medium skillet over medium heat. Add onion and sautee until softened, about five minutes.
  • Add garlic and spinach and continue to sautee until spinach wilts, about another minute.
  • Add tofu mixture and scallions and reduce heat to low. Cook, stirring frequently, until tofu softens and everything is evenly blended.
  • Spoon mixture evenly into shells. Bake for about 10 minutes, or until tops begin to brown.
  • Serve warm. I like to eat mine with a little hot sauce.