Crumbled pressed tofu joins shallots sweated with fennel, cumin, and smoked paprika, then gets folded with spinach, chickpea miso, and umeboshi into crisp whole wheat phyllo triangles.
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Heat convection oven to 350°F. Line half sheet tray with parchment. Set aside.
Press tofu between paper towels on sheet pan with weighted plate for amount 30 minutes . Transfer tofu to medium bowl and crumble it with fingertips. Set aside.
In 12-inch sauté pan, heat oil over medium flame. Sweat shallots, salt, fennel, cumin, and paprika until shallots are translucent. Transfer mixture to bowl with tofu. Add miso and umeboshi. Mix to combine. Chop spinach and combine with tofu mixture. Season to taste.
Unwrap phyllo and lay one sheet on parchment paper horizontally. Cover remaining sheets with damp towel. Brush phyllo with oil.
Spoon seven 1-tablespoon dollops of mixture across bottom edge of phyllo at equal distances. Cut phyllo into strips between each dollop, and fold up “flag” style (see diagram) to make triangular shape. Transfer finished phyllo triangles to prepared sheet pan. Brush tops with more oil. Repeat with remaining phyllo.
Just before , brush all triangles with butter again. 20 minutes or until evenly golden.
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