Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce Recipe

Name: Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Red Pepper Sauce

Servings: persons

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
Red Pepper Sauce

1
Cook kale in large pot of boiling salted water until tender, about 5 minutes.
2
Drain.
3
Cool; squeeze dry.
4
Heat oil in heavy large skillet over medium heat.
5
Add onion and garlic and saute until tender, about 7 minutes.
6
Cool.
7
Finely chop tofu, cheeses, dill and flour in processor.
8
Transfer to bowl.
9
Stir in onion mixture, kale and sun-dried tomatoes.
10
Season with salt and pepper.
11
Preheat oven to 350F.
12
Spray large baking sheet with oil spray.
13
Stack 2 phyllo sheets, one atop the other, on work surface; spray phyllo with oil spray.
14
Top with 2 more phyllo sheets.
15
Spray with oil spray.
16
Repeat with remaining 2 phyllo sheets.
17
Spread tofu mixture lengthwise down center of phyllo in 3-inch-wide strip, leaving about 1 1/2-inch border on each short side.
18
Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely.
19
Spray phyllo log with oil spray.
20
Transfer strudel to prepared baking sheet.
21
Bake strudel until golden brown, about 40 minutes.
22
(Can be made 2 hours ahead.
23
Let stand at room temperature.
24
Rewarm in 350F oven until heated through, about 15 minutes.)
25
Cool 10 minutes.
26
Cut strudel crosswise into 6 pieces.
27
Place on plates.
28
Spoon Red Pepper Sauce alongside.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu, Greens and Sun-Dried Tomato Strudel with Red Pepper Sauce

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