Pastel tofu and herb

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  • Mass phylum: 5 sheets
  • Fresh Tofu: 300 g
  • Eggs: 3
  • Onions are tender: 2
  • Parsley, minced 2 tablespoons
  • Mint minced 1 tablespoon
  • Salt: taste.
  • Pepper: taste.
  • Olive oil: taste.


Add the eggs, tofu, and the herbs and beat well until you make a cream grumoso. Seasoning of salt and pepper.

Cut each sheet of filo in two retângulos.Dobrar each in half, making ten rectangles smaller. Brush with olive oil.

Put a spoon and a half tablespoon of the cream of tofu in the center of each rectangle, in the diagonal. Close each one in the form of crepe. Seal with a few splashes of water.

Place in an oven tray lined with parchment paper. Brush with olive oil.

Put in the oven to 200 for 25 minutes or until golden.

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