Strudel with tofu, herbs, sun-dried tomatoes and hot sauce
6 servings
60 minutes
Strudel with tofu, greens, sun-dried tomatoes, and spicy sauce is a refined dish inspired by Italian cuisine, combining the tenderness of phyllo dough with the rich flavors of plant ingredients. The base is firm tofu infused with the aromas of provolone and asiago cheese, adding depth to the strudel's taste. Sun-dried tomatoes add a slight tanginess while kale and dill provide freshness. Sautéed onions and garlic enhance the spicy aroma of the filling. Thin layers of dough soaked in olive oil create an airy, crispy texture, while baking gives a golden crust. The dish is finished with a vibrant chili sauce that adds a fiery aftertaste. This strudel is perfect as an appetizer or light main course accompanied by a green salad or a glass of white wine.
1
Boil kale in a large pot of salted water for 5 minutes until tender. Drain the water. Cool; squeeze out the water. Heat oil in a thick-bottomed pan over medium heat. Add onion and garlic and sauté until soft (7 minutes). Cool.
- Kale: 200 g
- Olive oil: 2 tablespoons
- Onion: 360 g
- Finely chopped garlic: 3 cloves
2
Combine tofu, other types of cheese, dill, and flour and blend in a blender. Transfer to a bowl. Add the onion mixture, kale, and sun-dried tomatoes. Season with salt and pepper to taste.
- Firm tofu: 210 g
- Provolone cheese: 120 g
- Asiago cheese: 200 g
- Chopped dill: 2 tablespoons
- Wheat flour: 1.5 teaspoon
- Onion: 360 g
- Finely chopped garlic: 3 cloves
- Kale: 200 g
- Sun-dried tomatoes: 3 pieces
- Chili sauce: to taste
3
Preheat the oven to 180°C. Grease the baking tray with oil. Place one sheet of dough on top of another, drizzle with oil. Add 2 more sheets of dough. Drizzle with oil. Repeat the same steps with the remaining sheets of dough. Spread the tofu mixture in the middle of the dough sheets in a strip 8 cm wide, leaving 5 cm from the edge on the short sides. Fold the short ends of the dough over the filling, shape the dough into a roll, completely covering the filling. Drizzle the roll with oil. Transfer to the prepared baking tray.
- Olive oil: 2 tablespoons
- Filo (phyllo) pastry: 6 pieces
4
Bake until golden brown for about 45 minutes. Cool for 10 minutes. Cut across into 6 pieces. Arrange on plates. Drizzle with spicy chili sauce.
- Chili sauce: to taste