If you are looking for a centerpiece that will appeal to everyone, look no further. This strudel is delicious with a flaky filo outside and a filling of meaty mushrooms, tofu, and crunchy pine nuts with fresh rosemary. It can be made in advance, which makes the days where it is easy to get swept away by the hustle and bustle of the holiday season so much better.
Rosemary Mushroom, Tofu, and Pine Nut Strudel [Vegan]
For the Dough:
- 4 filo dough sheets
- Melted vegan butter or olive oil
For the Filling:
- 1 cup cubed tofu
- 10.5 ounces White Button mushrooms sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- 3/4 cup pine nuts
- 3 tablespoons soy cream or culinary coconut milk
- 1 tablespoon brandy
- Olive oil, as needed
- Salt and pepper, to taste
- 2 bay leaves
- Sesame seeds, for topping
To Make the Filling:
- Season the tofu with salt, pepper, bay leaves and let stand for an hour.
- In a skillet, sauté the chopped garlic and rosemary for a few minutes.
- Add the mushrooms and cook until they lose the water they release.
- Add the tofu and sauté for a few minutes. Season with salt and pepper, to taste.
- Add the pine nuts and a teaspoon of brandy, then mix well.
- Turn off the heat and add the soy cream, stir to combine, and let thicken.
To Assemble the Strudel:
- Preheat oven to 355°F .
- Overlap two filo pastry sheets and brush with melted vegan butter or olive oil.
- Place two more sheets on top of the first and then brush again.
- Add the filling to the center.
- To make the strudel, close the sides and then roll in order to obtain a roll.
- Brush the top with olive oil and sprinkle with sesame seeds.
- Bake for 15-20 minutes on a baking tray lined with greaseproof paper, until golden.
- Remove from oven and serve warm or cold.