Ingredients

• ½ block of firm tofu
• drained
• ¼ tsp dried chilli flakes
• pinch salt
• 1 small bunch fresh thyme
• leaves picked
• 2 sheets of ready-made filo pastry
• cut to 15cm/6in squares
• 1 free-range egg
• beaten
• 1 tsp sesame seeds
• olive oil
• to drizzle

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the dried chilli flakes
• salt and thyme into a bowl. Add the tofu and toss to coat evenly.
• Brush the two sheets of filo pastry with the beaten egg.
• Divide the tofu between the two sheets
• placing it into the centre of each sheet
• then fold in the edges of the filo on all sides to create two parcels.
• Brush all over with egg and sprinkle with sesame seeds
• then place on a baking sheet and place into the oven to bake for five minutes
• or until golden.
• Remove and place onto a warmed plate and drizzle with olive oil to serve.