Vegetable Tofu Strudle With Asiago Cheese Recipe

Name: Vegetable Tofu Strudle With Asiago Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pack tofu; 1 pack filo pastry; 2 carrots; 3 stocks celery; 1 fennel root; 2 onions; 1/2 cup sundried tomatoes; 2 portobella mushrooms(any thing will work); 2 tbsp chopped garlic; italian herbs dried( oregano, basil, marjoram); Salt and pepper; olive oil; 4 oz Asiago cheese

Servings: persons

1 pack tofu
1 pack filo pastry
2 carrots
3 stocks celery
1 fennel root
2 onions
1/2 cup sundried tomatoes
2 portobella mushrooms(any thing will work)
2 tbsp chopped garlic
italian herbs dried( oregano, basil, marjoram)
Salt and pepper
olive oil
4 oz Asiago cheese

1
Cut all vegetables into fine strips(like for a stir fry)
2
the portabellas will need the bottom part scraped out (the fins)
3
Sautee all vegetables and let cool.
4
Once vegetables are cool mix in cheese,crushed tofu, herbs and seasoning.
5
Place one sheet of filo pastry out and brush oil on top
6
put another sheet on top and again brush with oil
7
Place filling 6oz. in the middle bottom of the sheet
8
fold sides in and roll up
9
brush oil on top and bake at 375* till hot inside and golden outside
10
Cook some red peppers in water till soft and then puree until smooth. Strain and keep hot. this could be re cooked and thickened slightly with corn starch. season to taste

194

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 pack tofu, 1 pack filo pastry, 2 carrots, 3 stocks celery, and more.

Yes, Vegetable Tofu Strudle With Asiago Cheese 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.

Vegetable Tofu Strudle With Asiago Cheese

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