Tofu and Silverbeet Triangles

I’ve been dreaming of these Tofu and Silverbeet Triangles for a while now! They are super easy to make and extremely tasty!

We have an overabundance of silverbeet (also known as swiss chard) in our garden at the moment. It’s green and glorious, so we used it in this recipe. You could substitute spinach if you you prefer.

I marinate the tofu in preserved lemons for a few hours before I cook them with the other ingredients. This gives them a lovely salty and tangy taste when you bite into the triangles.

I just love the crispy crunch of these delicious triangles. You may want to make a double batch, as you can also freeze them once they’re done, before you cook them, and they will keep for a few months. You can also make the triangles smaller and make mini ones! These would be great for appetizers or party food! The hardest part of making this dish is folding the triangles! I found this video on how to do it. Once you know how to do it, it’s easy. I may even make a video showing you how to do it!

The best thing about these triangles is that you can mix up the ingredients you put in! – Try out some other vegetables – such as cauliflower or broccoli chopped up small – potatoes, carrot, or try out tempeh instead of tofu.

We both really enjoy eating these for lunches and dinners especially during the colder times of year. The steamy feel as you bite into these crunchy delights satisfies the senses beautifully.

If you love this recipe, you’d probably love our Savoury Turnovers recipe. These Tofu and Silverbeet Triangles would pair perfectly with our Winter Pumpkin Salad.

Please share this recipe with your friends!

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Tofu and Silverbeet Triangles

Prep Time

2 hrs

Cook Time

25 mins

Total Time

2 hrs 25 mins

 

The super tasty filling and crispy outer coating of these Tofu and Silverbeet Triangles will have you coming back for more!

Servings: 2 people

Ingredients

• 150g hard Tofu
• 2 Tbsp preserved lemons chopped finely
• 1/2 red onion diced
• 1 clove garlic crushed
• 1/2 tsp sweet paprika
• 2 cups silverbeet stalks removed, and chopped
• 4 sheets filo pastry

Instructions

1. Crumble tofu into a bowl and stir preserved lemons through. Let sit for a few hours or overnight
2. Fry the onion and garlic in some olive oil for around 5 minutes. Add the tofu and paprika and cook for a few minutes
3. Add the Silverbeet until wilted. To speed up the process cover the pan with a lid
4. Use two pastry sheets at a time and cut lengthways from the middle. On one corner add a couple of Tablespoons of the mixture. Fold over towards the pastry, then fold up, and over again until all the mixture is inside the triangle
5. Brush with plant based milk and sprinkle with sesame seeds or poppy seeds if desired
6. Bake for 25 minutes until golden brown, turning once
7. Enjoy with relish, sweet chilli sauce or any sauce of your choice!