Tofu strudel parcels with apple & red cabbage

Tofu strudel parcels with apple & red cabbage

Total: 55 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 575 kcal
, Fat: 37 g
, Carbohydrate: 41 g
, Protein: 17 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Strudel parcels

400 g smoked tofu
1 dl coconut milk
1 onion, small
1 garlic clove
½ tbsp rosemary needles
1 tbsp olive oil
1 parcel strudel pastry (120 g)
3 tbsp olive oil
4 sprig rosemary

Apple & red cabbage

1 onion
1 red-skinned apple
1 tbsp olive oil
500 g red cabbage, quartered, stem removed, thinly sliced
vegetable bouillon
1 ½ dl coconut milk
salt and pepper to taste
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How it's done

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Strudel parcels

Cut half of the tofu into pieces, cut the remainder of the tofu into small cubes and set aside. Puree the tofu pieces with the coconut milk. Heat the oil in a non-stick frying pan, finely chop the onion, press the garlic, finely chop the rosemary. Add to the pan and stir fry together with the reserved tofu for approx. 4 mins., add to the puree, mix and season.

Carefully unfold the pastry sheets, brush with a little oil. Stack the sheets on top of each other, cut into four squares. Spoon the tofu mixture into the centre of the pastry pieces, brush the free edges with a little water, fold the edges over the filling to form little pouches. Push the rosemary sprigs into the strudel parcels. Transfer to a baking tray lined with baking paper, brush with the remaining oil.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C.

Apple & red cabbage

Finely chop the onion, cut the apple into 12 slices. Heat the oil in a pan, sauté the onion, add the apple and cook for a further 5 mins. Add the red cabbage, bouillon and coconut milk, simmer for approx. 5 mins., season, serve with the strudel parcels.

Good to know
Serve with: Polenta.

How-tos

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