Leafy Green Strudel Food

TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE

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

Categories Food Processor Cheese Dairy Leafy Green Pepper Soy Tomato Vegetable Appetizer Side Bake Vegetarian Dinner Tofu Kale Fall Healthy Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 13

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

Steps:

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

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Kale. Share on Pinterest. Kale is considered one of the most nutrient-dense vegetables on the planet due to its many vitamins, minerals and antioxidants.
Microgreens. Microgreens are immature greens produced from the seeds of vegetables and herbs. They typically measure 1–3 inches (2.5–7.5 cm). Since the 1980s, they have often been used as a garnish or decoration, but they have many more uses.
Collard Greens. Collard greens are loose leaf greens, related to kale and spring greens. They have thick leaves that taste slightly bitter. They’re similar in texture to kale and cabbage.
Spinach. Spinach is a popular leafy green vegetable and is easily incorporated into a variety of dishes, including soups, sauces, smoothies and salads.
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Watercress. Watercress is an aquatic plant from the Brassicaceae family and thus similar to arugula and mustard greens. It’s said to have healing properties and has been used in herbal medicine for centuries.
Romaine Lettuce. Romaine lettuce is a common leafy vegetable with sturdy, dark leaves with a firm center rib. It has a crunchy texture and is a popular lettuce, particularly in Caesar salads.
Swiss Chard. Swiss chard has dark-green leaves with a thick stalk that is red, white, yellow or green. It’s often used in Mediterranean cooking and belongs to the same family as beets and spinach.
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