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1
To prepare Phyllo Squares:
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2
Melt Butter/margarine, stir in thoroughly cayenne and garlic powder
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3
lay out phyllo dough on flat surface. Follow instructions on package for preparing the phyllo, brushing between each layer with the cayenne/garlic melted butter. You want thich Phyllo, layer it up! Before baking, cut into 5 inch squares and slightly separate the squares.
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4
Bake according to pkg directions.
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Set aside and cool.
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6
Reconstitute peppers in hot stock. Remove from liquid and reserve liquid, remove ribs and seeds and mash to a paste.
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Heat 3 cups of stock to boiling, add pepper paste. Reduce by half. Season with salt and pepper and garlic pwder to taste. Cool completely.
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8
Drain tofu, squeeze out all excess liquid very thoroughly, pat dry. Cut into big triangles, 1 in thick. Marinate overnight in chipotle sauce.
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Take 2 cups of soy creme fraiche, add juice of 2 limes, and 1/4 mashed avocado. Add salt and pepper to taste and reserve lime juice for extra tang.
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10
Saute or grill tofu till slightly crispy on the outside.
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11
Layer Cayenne Phyllo squares, dollop of lime avocado sauce,
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Chili crusted tofu triagle at an angle on the square, 2 slices cucumber, 1 thin slice of avocado, sprinkle of the Picoand a drizzle more of the lime/avocado sauce, the repeat entire stack 1 more time.
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13
Drizzle plate with the avocado lime sauce, liberally, sprinkle with pico de gallo, and place napoleon in center. Place a small stack of pico on top and drizzle with sauce and serve immediately! For extra flair, seve with fresh mint mojitos!
