recipes
Vegetarian tofu strudel with cashew nut dip
2021-01-09
Ingredients
For the strudel
- 3 tbsp. vegetable margarine (Flora)
- 1 leek, chopped
- 2 garlic cloves, chopped
- 100g mushrooms, sliced
- 1 small aubergine, chopped
- 100g tofu, chopped
- 1 large potato, peeled, chopped and diced
- 1 tbsp. tomato concentrate
- 1 hand full spinach leaves, chopped
- Zest and juice of a lemon
- Chopped fresh herbs
- 4 filo pastry sheets
For the cashew nut dip
- 100g cashew nuts
- 100ml water
- Juice of ½ lemon
- ½ tsp garlic powder
Method
Start by heating 1 tbsp of the margarine in a large pan and sauté together the leek, garlic, mushrooms, aubergine and tofu for 3-4 minutes. Add the potato, tomato paste, chopped spinach leaves, lemon zest & juice and herbs and continue to cook for 10 minutes. Allow to cool down then stir in the fresh herbs. Next, melt the remaining margarine. Lay a sheet of filo onto your working surface, brush with the melted margarine and repeat process with the remaining pastry sheets. Spoon the filling in the centre and roll over to wrap in the pastry like a strudel. Transfer onto a baking sheet, brush with the remaining margarine and sprinkle with sesame seeds. Bake in a pre-heated oven at 180°C for 30 minutes. Meanwhile, soak the cashews in water for at least 30 minutes, then drain and whiz into a smooth paste with the remaining ingredients. Serve the strudel sliced with cashew nut dip on the side.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.