Sweet Potato – Tofu – Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g potato (s) (sweet potatoes), diced 2 cm in size
- 2 leeks, cut into thin rings
- 50 g mararine (soy mararine)
- 1 red pepper (s), diced
- 200 g smoked tofu, diced
- 50 g nuts (pecans), chopped
- 12 sheets dough (filo dough)
- 1 tablespoon poppy seeds
Print Recipe
Pin Recipe Instructions
- Cook the potato cubes for about 10 minutes. Steam the leek in a little oil for 5 minutes. Mash the potatoes, then mix in the leek rings, diced paprika, tofu and nuts. Melt the margarine.
- Place two sheets of dough on top of each other for each strudel and brush with margarine. Put 1/6 of the filling on one end and roll up, sealing the filling well. Brush with margarine and sprinkle with poppy seeds.
- Bake in a preheated oven at 180 ° C for about 20 minutes.
- Tip: Can also be frozen very well and prepared directly in the frozen state, then takes about 40-45 minutes at the same temperature in the oven.
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