Tofu, Spinach and Mushroom Strudel with Mushroom Gravy, Braised Brussel Sprouts, Braised Carrots

Dinner 4/18

Tofu, Spinach and Mushroom Strudel with Mushroom Gravy

Braised Brussel Sprouts

Braised Carrots

Why yes, we do like phyllo... ;)

Tofu, Spinach and Mushroom Strudel with Mushroom Gravy



Step 01: The tofu was smoked with apple wood for 25 minutes, then pan-fried with canola oil, finally splashed with a little tamari for 30 seconds at the end of cooking. You could bake it or prepare it any way you'd like...

The phyllo is one sheet, laid out with the long side on the top/bottom, then folded in half like a book. The tofu is placed about 4-5" from the bottom of the sheet.

Step 02: Add the wilted spinach (olive oil, garlic, tamari, pepper).


Step 03: Add the sauteed mushrooms (with tamari and pepper).


Step 04: Fold the bottom flap over the tofu and brush the new area with olive oil.


Step 05: Fold the left and right sides in, also brushing with olive oil


Step 06: Roll the tofu over, brushing the exposed areas of the phyllo as you go


Step 07: Place on a sheet pan, bake for 8-10 minutes at 400F until golden brown.



Step 08: For the sauce, we used the same pan we fried the mushrooms in -- over medium heat, add 1 tbs. olive oil and 1/4 cup shallots, and sauté for 2-3 minutes, add 1 tsp. of minced garlic and sauté for one more minute. Next, add 1 tbs. flour, making a roux -- cook until light brown (2-3 minutes).

Finally whisk in 1 cup of veg stock* and 1 tbs. tamari and scrape all of the mushroom fond off the bottom of the pan and cook until thick enough to coat the back of a spoon.

* you can use (strained) mushroom broth if you used dried mushrooms.

Tags: phyllo, tofu, mushrooms, spinach, carrots, brussel sprouts, vegan, food, dinner, tofu666