Nasoya Firm tofu is just a little softer and more tender than the Extra Firm which makes it... more
- 10 sheets of fillo dough
- Non-stick spray
- 1 16oz. packed Nasoya Firm Tofu, drained but not pressed
- ½ cup sugar
- 1 Tablespoon pulp-free orange juice
- 32 oz fresh strawberries, hulled, rinsed and quartered
- 1/3 cup shredded coconut, plus more for sprinkling
Preheat oven to 350 degrees. Lay all 10 sheets of fillo on a cutting board and slice in half. Stack the halves together and continue to cut and stack until you have squares that are approximately 3 inches by 4 inches. Cover with a damp paper towel.
Be careful with the dough, it’s very delicate and tears easily! You’re going to use 4 squares of fillo per muffin “cup”. Spray the inside of the cup, then add one piece of fillo. Repeat 3 times, rotating your fillo pieces at different angles until you’ve built a little cup. Don’t worry about making the fillo line up, the messier it is the more “artistic” it looks, promise! Repeat until all the cups are made. You have extra squares in case you tear any. Bake for 4-5 minutes, keeping an eye on it. You want them to brown, but don’t let them get to dark. When they’re done, allow to cool before adding the mousse. Have extras? Store in an airtight container for 2-3 days.
Place the rest of your ingredients (except for the coconut) into a food processor or high-powered blender, and blend until smooth (this could take a couple minutes). Add 1/3 cup of shredded coconut and pulse a few more times to get it mixed in. Chill for at least 30 minutes, then spoon 2-3 Tablespoons into each fillo cup (more or less depending on preference), top with extra coconut, and serve immediately.
Submitted by Barb from That Was Vegan | www.thatwasvegan.com
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