Mushroom Strudel
Ingredients
1 sheet puff pastry
1 put Lord of tofu – Original Tofu
1 cup mushrooms
1/2 cup walnuts
Chopped 1 small onion
Diced 2 garlic cloves
Minced 1 tbsp olive oil
1 tsp soy sauce
1 tsp mustard
1 tsp thyme
1 tsp mixed spice
Dash of cinnamon
Instructions
- Grate the tofu.
- Sauté onion and garlic in some oil until softened, about 3 minutes.
- Add mushrooms, tofu, and walnuts and sultan.
- Cook until mushrooms start softening.
- Stir in soy sauce, mustard, thyme, spices, salt, and pepper.
- Cook for another 3-5 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the circle shaped puff pastry on a sheet of parchment paper.
- Place the filling in a ring shape around the centre, leaving about 2 inches of pastry on the inside and outside edges.
- Make slits from the inner circle to the outer edge at regular intervals (like cutting rays of the sun).
- Fold each pastry strip over the filling, tucking it underneath to create a wreath.
- Bake for 25-30 minutes or until puffed and golden brown.
- Let it cool for 5 minutes before transferring to a serving plate.