Tofu, Greens And Sun-Dried Tomato Strudel With Pepper Sauce

Recipe Ingredients

1		Kale - stems and ribs
		Cut away and discarded, leaves finely
		Chopped - (abt 4 cups)
1 tablespoon	15ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped onion
3		Garlic cloves - minced
7 oz	198g	Firm tofu - (half of 14-oz pkg) - drained, and
		Cut into 1/2" pieces
4 oz	113g	Grated reduced-fat provolone cheese
1/2 cup	73g / 2.6oz	Grated Asiago cheese
2 tablespoons	30ml	Chopped fresh dill
1 1/2 teaspoons	7.5ml	All-purpose flour
6		Oil-packed sun-dried tomato halves - patted dry, chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nonstick olive oil spray
6		Frozen phyllo pastry sheets - thawed
		Red Pepper Sauce - (see recipe)

Recipe Instructions

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 350 degrees. 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 degree oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside.

This recipe yields 6 servings.

Per serving (with 1/6 of sauce): calories, 225; total fat, 7 g; saturated fat, 2 g; cholesterol, 8 mg.

Source:
Bon Appetit, September 2000

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