TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE Recipe
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 This recipe for TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
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Ingredients: |
Ingredients: 1 bunch kale, stems and ribs cut away and discarded, leaves finely chopped (about 4 cups)
1 Tbs. olive oil
1 1/2 cups chopped onion
3 garlic cloves, minced
7 oz. firm tofu , drained, cut into 1/2" pieces
4 oz. grated reduced-fat provolone cheese
1/2 cup grated Asiago cheese
2 Tbs. chopped fresh dill
1 1/2 tsp all purpose flour
6 oil-packed sun-dried tomato halves, patted dry, chopped
Nonstick olive oil spray
6 frozen phyllo pastry sheets, thawed
Red Pepper Sauce:
1 cup drained roasted red peppers from a jar or roast your own in the oven or over open flame
2 oil-packed sun-dried tomato halves, patted dry
1 Tbs. balsamic vinegar
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Directions: |
Directions:Cook kale in large pot of boiling salted water until tender, about 5 minutes. Drain. Cool; squeeze dry. Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until tender, about 7 minutes. Cool.
Finely chop tofu, cheeses, fill and flour in processor. Transfer to bowl. Stir in onion mixture, kale and sun-dried tomatoes. Season with salt and pepper.
Preheat oven to 350ºF. Spray large baking sheep with oil spray. Stack 2 phyllo sheets, one atop the other on work surface; spray phyllo with oil spray. Top with 2 more sheets and repeat with remaining phyllo sheets. Spread tofu mixture lengthwise down center of phyllo sheets in a 3 " wide strip, leaving about 1 1/2 " border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely. Spray phyllo log with oil spray. Transfer strudel to prepared baking sheet. Bake til golden brown about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350ºF oven until heated through, about 15 minutes). Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.
Red Pepper Sauce:
Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate). Makes about 1 1/4 cups. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Personal
Notes: |
Personal
Notes: This is an impressive vegetarian dish! The red pepper sauce can be used on sandwiches or used as a dip for bread or chips.
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