Strudel with Tofu, Greens, Sun-Dried Tomatoes, and Spicy Sauce

Main Dishes | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

1 bunch of kale (remove stems and veins, finely chop leaves; about 4 cups)

Ingredients

Olive Oil - 2 tablespoons
Onion - 12.7 oz
Minced garlic - 3 cloves
Firm tofu - 7.4 oz
Provolone Cheese - 4.2 oz
Chopped dill - 2 tablespoons
Wheat Flour - 1½ teaspoons
Sun-Dried Tomatoes - 3 pieces
Phyllo Dough - 6 sheets
Chili Sauce - to taste
Asiago cheese - 7.1 oz
Kale - 7.1 oz

Step by Step guide

Step 1

Boil the kale in a large pot of salted water for 5 minutes until tender. Drain the water. Let cool; squeeze out excess water. Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and sauté until soft (about 7 minutes). Let cool.

Step 2

Combine the tofu, other types of cheese, dill, and flour in a blender and blend until smooth. Transfer to a bowl. Add the onion mixture, kale, and sun-dried tomatoes. Season with salt and pepper to taste.

Step 3

Preheat the oven to 180°C (350°F). Grease a baking sheet with oil. Place one sheet of phyllo dough on top of another, brushing with oil. Add 2 more sheets of phyllo dough, brushing with oil in between. Repeat with the remaining sheets of dough. Spread the tofu mixture in the center of the phyllo sheets in a strip about 8 cm wide, leaving 5 cm from the edges on the short sides. Fold the short edges of the dough over the filling, rolling the dough to fully enclose the filling. Brush the roll with oil. Transfer to the prepared baking sheet.