Vegetable and Tofu Triangles

Ingredients

 * ½ cup carrot, grated
 * ½ cup zucchini, grated
 * ½ cup frozen spinach, thawed
 * ½ cup firm tofu or fat-free ricotta cheese
 * ½ cup fat-free cheddar or mozzarella cheese, grated (optional)
 * herbs and spices to taste
 * 4 sheets of frozen puff pastry or 8 sheets frozen phyllo pastry
 * 1 egg white, beaten (optional)
 * 1 tbsp sesame seeds (optional)

Directions

 * 1) Grate vegetables in food processor (try different veggies. If you don"t have all of the 3 listed you can use just 1 or 2).
 * 2) Process tofu in food processor until crumbly.
 * 3) Mix vegetables, tofu, and cheese together in bowl.
 * 4) Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc.
 * 5) Line a baking tray with grease proof baking paper or spray lightly with oil.
 * 6) Cut pastry sheet into 4 squares.
 * 7) Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square.
 * 8) Fold into triangle shape, sealing with beaten egg white or water.
 * 9) Put triangle onto baking tray.
 * 10) Repeat until you run out of pastry or veggies (extra veggie mixture can be frozen).
 * 11) Poke a couple of holes in the top of each with a knife.
 * 12) If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds.
 * 13) Bake 180°C or 350°F for about 20 minutes.
 * 14) Serve with mashed potatoes!.