Crispy and Hearty Potato Strudel with Smoked Tofu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 potato (s)
- 2 medium onion (s)
- 200 smoked tofu, darker, e.g., Vegavita smoked tofu, heavily smoked
- 1 packet puff pastry, vegan
- salt
- pepper
- some paprika powder
- some caraway powder
- 50 ml soy cream (soy cream cuisine), or rice
- 50 ml milk, rice
- 2 pinches nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water until they are almost soft. Meanwhile, peel the onions and, like the smoked tofu, cut into fine cubes.
- Sear the tofu cubes in a hot pan, then add the onion cubes after 2 minutes. Salt and pepper. Roughly mash the boiled potatoes with a fork and add the tofu and onions. Mix together with a good sip of the soy cream and rice milk, but not too much so that no porridge is formed. Season to taste with paprika, caraway seeds and a little nutmeg, if necessary, season with salt and pepper.
- Roll out the puff pastry. Spread the potato filling about 1cm thick on the rolled out dough, leave some space on the sides and on one long side so that the strudel can still be rolled and pressed down. Then carefully roll up the strudel piece by piece, always pressing down firmly. If necessary, brush the end with a little cream or water to prevent the roll from rising. Briefly turn over the blank pages once and press firmly. Place on a baking sheet and bake for approx. 35-40 minutes at 200 ° top / bottom heat or 190 ° convection until golden yellow.
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