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1
Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth.
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2
Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined.
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3
Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel.
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4
Cut a piece of parchment paper slightly longer than the phyllo.
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5
Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered).
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6
Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs.
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7
Top with another sheet of phyllo, then more butter and crumbs.
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8
Repeat with the remaining phyllo sheets, topping each with butter and crumbs.
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9
Reserve the remaining butter and crumbs for topping.
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10
Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends.
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11
Sprinkle the raspberries on top of the tofu mixture.
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12
Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment.
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13
Brush with the remaining butter and sprinkle with the remaining crumbs.
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14
Transfer the parchment and strudel to a baking sheet.
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15
Bake until golden, about 18 minutes, rotating the baking sheet halfway through.
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16
Slide the strudel onto a cutting board and let cool completely, about 1 hour.
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17
Dust with confectioners' sugar.
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18
Photograph by Kang Kim
