Tofu Greens Sun Dried Tomatoe Strudel - Thanksgiving

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Tofu Greens Sun Dried Tomatoe Strudel - Thanksgiving

1 bunch kale, stems and ribs cut away and discarded,

leaves finely chopped (about 4 cups)

1 tablespoon olive oil

1 1/2 cups chopped onion

3 garlic cloves, minced

7 ounces firm tofu (half of one 14-ounce package),

drained, cut into 1/2-inch pieces

4 ounces grated reduced-fat provolone cheese

1/2 cup grated Asiago cheese

2 tablespoons chopped fresh dill

1 1/2 teaspoons all purpose flour

6 oil-packed sun-dried tomato halves, patted dry,

chopped

Nonstick olive oil spray

6 frozen phyllo pastry sheets, thawed

 

 

 

 

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 sauté until tender, about 7

minutes. Cool.

 

Finely chop tofu, cheeses, dill and flour in

processor. Transfer to bowl. Stir in onion mixture,

kale and sun-dried tomatoes. Season with salt and

pepper.

 

Preheat oven to 350°F. Spray large baking sheet with

oil spray. Stack 2 phyllo sheets, one atop the other,

on work surface; spray phyllo with oil spray. Top with

2 more phyllo sheets. Spray with oil spray. Repeat

with remaining 2 phyllo sheets. Spread tofu mixture

lengthwise down center of phyllo in 3-inch-wide strip,

leaving about 1 1/2-inch 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 strudel until golden brown, about 40 minutes.

(Can be made 2 hours ahead. Let stand at room

temperature. Rewarm in 350°F oven until heated

through, about 15 minutes.) Cool 10 minutes. Cut

strudel crosswise into 6 pieces. Place on plates.

 

Makes 6 servings.

 

Author: Moosewood Restaurant, Ithaca, NY

Source: Bon Appétit, September 2000

Formatted by Chupa Babi: 11.09.07

 

per serving (with 1/6 of sauce): calories, 225; total

fat, 7 g; saturated fat, 2 g; cholesterol, 8 mg

 

ChupaNote: You could do this with puff pastry as well.

Before adding onions to oil, add 1 teaspoon red pepper

flakes. Serve with individual little dishes of harissa

sauce ( or your favorite red pepper sauce).

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