21 November 2024

Tofu Phyllo Rolls

Name: Tofu Phyllo Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Phyllo pastry 8-10 sheets; Tofu 1 block (300gr); Sun-dried tomatoes 1/4 cup; Onion 1; Black olives 10; Oregano 1tsp; Tomato paste 1tbsp; Pine nuts 1/4 cup; Olive oil : to cook the tofu and to cover the phyllo sheets

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After trying the incredible crunchiness of these Tofu Phyllo Rolls, you won’t need to look any further for an appetizer. This vegan dish is sure to win everyone over, and your guests will likely ask for the recipe. The rich filling features Mediterranean ingredients like tofu, sun-dried tomatoes, black olives, pine nuts, tomato paste and oregano. If you’re one of those people who find tofu tasteless, this healthy savory meal will surely change your mind.

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Phyllo pastry is incredibly versatile, and I love using it for my appetizers or snacks when I want to add a pleasant twist. The contrast between the crispy coating and the soft, rich filling is so delightful that once you start eating these Tofu Phyllo Rolls, you won’t be able to resist serving yourself again. I chose to roll the sheets, but you can easily shape them into triangles – the delicious flavor won’t change! Moreover, the neutral taste of scrambled tofu allows it to absorb the other aromas, creating an exquisite blend.

Phyllo dough is widely used in Greek and Turkish cuisines, both for sweet and savory recipes like baklava. There are multiple ways to shape these phyllo sheets, such as spirals, coils, or rolls, like I did with these Tofu Phyllo Rolls. The most common fillings include spinach, cheese, ground meat, or potatoes. Phyllo dough is made from flour, water, and oil or vinegar, and its origins are rooted in the Middle East. Additionally, the name comes from the Greek word meaning “leaf”, referring to the paper-thin layers.

For each roll of phyllo dough, I use three layers because I like the consistency to be very crunchy, and in this way the filling is well held in place. However, it’s up to you how many sheets you want to stack for each strip, depending on how many you have available. I suggest eating these Tofu Phyllo Rolls while they’re still warm so you can enjoy their crunchiness. Finally, you can store them in an airtight container in the fridge for about 3 to 4 days.

Ingredients for vegan phyllo rolls

ingredients for savory tofu phyllo rolls

Tofu: I use plain tofu, which has a neutral flavor, allowing it to absorb the other aromas. Tofu is an excellent source of plant-based protein, making these Tofu Phyllo Rolls even more nutritious and filling. I like to scramble it because the crumbly texture is similar to that of meat, and its soft consistency helps balance the crispiness of the phyllo dough.

Sun-dried tomatoes: their concentrated and intense flavor adds richness to the filling. In addition, the chewy texture of the sun-dried tomatoes contrasts nicely with the soft tofu and crispy phyllo dough, creating a pleasant mouthfeel. Finally, the vibrant red color makes the Tofu Phyllo Rolls even more visually appealing.

Olives: black olives provide a salty flavor that balances the richness of the other ingredients, both savory and sweet, such as sun-dried tomatoes. Moreover, their firm texture contrasts with the softness of the tofu and crunchiness of the phyllo dough. As a Mediterranean ingredient, black olives add authenticity to the savory filling.

Pine nuts: this ingredient adds a buttery flavor to the filling, and its crunchy texture contrasts nicely with the other softer components. Like olives and sun-dried tomatoes, pine nuts are a staple in Mediterranean gastronomy.

Tomato paste: its deep umami taste enhances the overall flavor, providing a touch of sweetness and a slight acidity. Tomato paste helps bind the ingredients together, preventing the filling from spilling out during while the Tofu Phyllo Rolls bake in the oven. Finally, tomato paste adds a red hue that makes the dish visually appealing.

Find the complete recipe with measurements below.

How to prepare the Mediterranean rolls

Add the finely chopped onion to a hot saucepan with olive oil. Once soft, add the scrambled tofu, chopped sun dried tomatoes, olives, pine nuts, tomato paste. Season with salt, pepper and oregano.

scrambled tofu with savory ingredients for the filling of phyllo rolls

Unfold the phyllo sheets and place one of them over parchment paper, covering the others with a damp paper towel to prevent drying. Place one sheet on a clean surface and brush the surface with olive oil . Then put on top another layer of phyllo dough and brush again with oil. Repeat this step 1 more time to have 3 final layers stacked on top of each other.

Put the phyllo dough horizontally and divide it in equal stripes. Distribute some of the filling at the base of the strip, and fold the sides of the pastry rolling up the entire strip. Keep the filling tightly enclosed and before finishing brush the final edge with oil to help the pastry stick better.

tofu phyllo rolls with sun-dried tomatoes

Bake the rolls in the oven at 190°C for about 35-40 minutes.

My tips for crispy phyllo rolls

Press the block of tofu before cooking it, in order to extract the excess of water.

You can cook the rolls in the air fryer.

Phyllo sheets can be brushed with water instead of olive oil, when creating the different layers.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!