With all my phyllo (filo) dough experimentation, it's beginning to feel like it's holiday season instead of June. This dish, as well as the Tofu-Mushroom Phyllo Parcels I posted last week, would make excellent vegan holiday dishes. These strudels could be made ahead and heated up (around 30 minutes in a hot oven) for a busy day meal. I'd crumble some phyllo sheets over the top during the second bake, since they have a tendency to fall off as the roll is handled.
We served this with a plate of fried eggplant—or aubergine, depending where you are. The deliciousness was almost too much, for an ordinary Saturday in June.
Spinach and Tofu Strudel
olive oil for frying
2 leeks, sliced
1 cup sliced mushrooms
2 garlic cloves, minced
1 lb spinach leaves, chopped
1 lb Chinese style tofu
2 tablespoons fresh basil, chopped
2 tablespoons pine nuts, toasted
1/8 teaspoon nutmeg
phyllo pastry sheets
1/4 cup melted margarine
Heat about a tablespoon of oil in a frying pan, then saute the leeks in olive oil until they are soft, about 5 minutes. Add the mushrooms and garlic. Saute until the mushrooms are soft. Remove the leek-mushroom mixture to a bowl, and saute the spinach in a small amount of olive oil for a minute or two.
Meanwhile, place the tofu in a food processor and whiz until smooth. Place the tofu in the bowl with the mushrooms, leeks and spinach, and add the basil, pine nuts and nutmeg. Stir to combine.
On a baking sheet, unroll a piece of phyllo dough, keeping the rest covered with wax paper and a damp towel. Spread melted margarine over the phyllo, then place another sheet on top of this. Repeat until you have 8 sheets of dough stacked with margarine between—no need to add margarine to the last sheet.
Place half the tofu mixture in a log shape on the long end of the phyllo. Tuck the sides in and roll the dough over the mixture.
Repeat with the remaining phyllo and tofu mixture, using a separate baking sheet.
Take a couple of sheets of phyllo and crumble and tear into pieces. Scatter the crumpled pieces over the rolls.
Bake in a preheated 200C/400F oven for 25 minutes, or until the strudel is golden. Transfer to a serving dish or a cutting board to slice, and serve.