These tofu veggie strudel with curry and ginger is absolutely delicious. It is packed with protein and not super difficult to make! Give them a go!

Tofu Veggie Strudel with Curry and Ginger [Vegan]

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Cooking Time

12

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Ingredients

  • 10 sheets of filo dough
  • 2 cups mixed green herbs (black cabbage, savoy cabbage, fennel barbs, green leek side, broccoli fennel)
  • 3/4 cup natural tofu
  • 1 leek
  • 1 carrot
  • 1 teaspoon of curry (2 if you want it more spicy)
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of fresh ginger juice (or minced ginger to brunoise)
  • water as needed
  • white sesame seeds as needed
  • whole sea salt to taste
  • tamari soy sauce to taste
  • mirin to taste
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Preparation

  1. Blanch all the green leaves (apart from the fennel barbs) in slightly salted boiling water for a few minutes, pass them in water and ice to keep the color bright. Then drain them, squeeze them leaving them moist (do not squeeze them too hard).
  2. Blanch the tofu for a few minutes, drain and cut into small cubes. Then marinate for half an hour at least in soy sauce tamari and ginger juice (or chopped ginger).
  3. Prepare a base with 2 tablespoons of extra virgin olive oil and the curry and fry the carrot cut into small cubes for about 1 minute, salt lightly then add the green leaves cut into small pieces.
  4. Cook for a couple of minutes on low heat, blend with mirin, raise the heat to evaporate and stir often with a spoon for another 2 minutes. Add the tofu and the leek, lower the heat, cover and cook for about 3 minutes.
  5. Take 5 sheets of phyllo dough, overlap them and brush each layer with a little water. Fill the last sheet with filling by spreading well and leaving a few centimeters of edge free on all 4 sides. Roll up the stuffed pasta from the short side. Seal well, brush the surface with water and oil and sprinkle with sesame seeds.
  6. Repeat the process with the other 5 sheets of phyllo dough.
  7. Bake the 2 strudels in a baking sheet covered with parchment paper at 400°F to browning (about 12 minutes).
  8. Let it cool and cut into slices. Serve with a sauce of your liking.
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