Main courses

Mediterranean Tofu Strudel with Potatoes

  • 60 minutes
  • moderate
  • serves 4

To make the filling:
Wash and dice the potatoes into cubes (of approx. 1 cm x 1 cm). Peel and finely dice the onion into cubes (of approx. 5 mm x 5 mm). Clean the mushrooms with a dry brush. Place the dried tomatoes in a bowl, cover with boiling water and let soak.

Preheat oven to 180 °C fan.

In a large bowl combine the potatoes and onions with 2–3 tbsp frying oil, paprika powder, rosemary and a little salt and pepper. Mix thoroughly and spread onto a parchment-lined baking tray. Set the bowl aside for later use.
Bake for 20 min. in the preheated oven. If desired, brown under the grill for another 5 min.

In the meantime, grate the mushrooms and crumble the Tofu Rosso.
Fry the mushrooms with a little oil in a large pan until golden brown. After about 5 min add the crumbled Tofu Rosso and continue frying until nicely browned all over. Drain the softened tomatoes, cut into strips and stir into the frying pan.

Purée Silken Tofu together with yeast flakes, gram flour, mustard, miso and 2 tbsp of soy sauce until smooth.
Remove the potatoes from the oven and return to the bowl. Keep the baking parchment. Fold the Silken Tofu cream into the potatoes.

To make the strudel:
Lay the parchment paper on a work surface and spread out both packages of puff pastry so that their long edges overlap. Gently press them together.
Spread the potato and onion mixture over the dough, leaving a few centimetres clear at the right and left edges. Distribute the Tofu Rosso and mushroom filling in a straight row across the dough on the bottom side. Gently press down.
Then roll up the strudel, starting from the bottom side. Fold the dough up and over as much of the potato and Tofu Rosso filling as possible, tuck in the edges and continue gently rolling to the far end. Centre the strudel on the baking parchment and lift onto a baking tray.

Brush the top of the strudel with a little plant-based milk or melted vegan butter and place it in the oven. Bake in a preheated oven at 170 °C fan for 35–40 minutes until golden brown. Remove from the oven and let rest for at least 10 minutes before slicing.


For the filling:
400 g Tofu Rosso
50 g sun-dried tomatoes
400 g all-purpose potatoes
1 onion
200 g button mushrooms
1/2 tsp (smoked) paprika powder
1/2 tsp dried, crushed rosemary
Salt and pepper
Cooking oil
For the strudel:
400 g Silken Tofu
10 g yeast flakes
20 g gram flour (or 10 g cornflour)
1 tsp mustard
1 tbsp miso paste
2 tbsp soy sauce
2 pkg vegan puff pastry (or strudel dough)
A little plant-based milk or vegan butter to brush the top