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kale olive oil onion garlic Provolone cheese cheese dill flour oil Nonstick olive oil spray frozen phyllo pastry sheets red pepper
Viewed: 91 - Published at: 6 years agoIngredients
- 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
Method
- 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 saute 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 350F.
- 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 350F oven until heated through, about 15 minutes.)
- Cool 10 minutes.
- Cut strudel crosswise into 6 pieces.
- Place on plates.
- Spoon Red Pepper Sauce alongside.
