Tofu Salad Cups

>> Wednesday, May 29, 2013

So, instead of a Tofu-Avocado Salad sandwich or wrap . . .

Make a mini phyllo bowl!

Obviously you won't have time or the desire to make something snazzy like this for lunch every single day. But once in a while, a delicious phyllo dough crust is just right. Especially in summer, when light finger-type foods are preferred over gigantic, heavy submarine rolls.

  • If you use store bought phyllo, which I'll get to in a moment, you'll need to thaw in the refrigerator overnight or follow the instructions on the box. So, make sure you do that before proceeding. 
  • Preheat your oven to 375 degrees F. Grease a muffin tin with olive oil or butter/Earth Balance and set aside. 
  • Make up a batch of the Tofu-Avocado Salad (or even Avocado-Egg Salad) and set aside // refrigerate.
  • I used frozen phyllo dough for this recipe because making my own seemed far too daunting. However, if you're interested, here's a recipe for phyllo dough
  • The secret to making phyllo cups is being liberal with olive oil or butter/Earth Balance. When it gets too dry -- even just sitting uncovered for a minute -- it breaks apart, and there's no returning from it. There should be information on the package about keeping everything moist and pliable.
  • Lay down a large sheet of phyllo, brush it with olive oil, lay down another sheet, brush, another sheet, brush, and yet another sheet with more oil. That's 4 layers total. You could do 3 as well.
  • Cut into 5 - 6 inch squares and press them -- gently -- into a (again, greased) muffin tin to form a mini-bowl or cup. 
  • Bake for 10 minutes or so, until golden brown. Be careful not to over-bake.

Then all you need to do is let them cool and scoop in the salad . . .

It's crisp. It's light. It's fun. We have a Greek food festival coming up this weekend where we live, so I guess phyllo is on the mind. I have already decided I'm going to try and make my own spanakopita over the weekend.

And if you haven't tried it yet, the Tofu-Avocado Salad and Avocado-Egg Salad recipes are simple + tasty + quick to prepare. We eat one of them at least once a week over here.

What's your favorite light meal for summer? Or have you used phyllo in cooking before? How?

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