Lemon Tofu, Winter Greens, Mushroom and Sun-dried Tomato Strudel


1 lb extra-firm tofu

Finely grated zest of one lemon

1/3 c. fresh lemon juice

¼ c. extra-virgin olive oil

3 T. fresh dill, chopped

3 garlic cloves, finely grated or mashed to a paste

Pinch of red pepper flakes

Sea salt or kosher salt


Sea salt or kosher salt

1 ½ lbs. collard greens or kale, tough stems removed

2 T. extra-virgin olive oil

1 ½ c. thinly sliced onions

12 ounces white or cremini mushrooms, sliced (about 3 c.)

Freshly ground black pepper

1/4 c. olive oil

1/3 c. thinly sliced sun-dried tomatoes

8 oz. phyllo, thawed in refrigerator

Paprika, for dusting


For the tofu:  Place the tofu in a bowl and mash to a rough puree with a fork, or squeeze through your fingers.  Add the lemon zest and juice, olive oil, dill, garlic and pepper flakes.  Stir well to combine and season with salt to taste.  For the vegetables: Bring a large pot of water to a boil and add 1 T. salt.  Add the greens and boil until tender but still bright green, 3-4 minutes.  Drain in a colander or sieve, pressing down hard on the greens with the back of a wooden spoon to remove excess water.  When the greens are cool enough to handle, transfer them to a cutting board and coarsely chop.  In a large skillet, heat the remaining ¼ c. olive oil over medium-high heat.  Add onions and cook, stirring until browned around the edges, 3-4 minutes.  Add the mushrooms and season with salt and pepper.  Increase the heat and cook, stirring, until the mushrooms are caramelized and the pan juices have thickened and glazed the vegetables, about 5 minutes. Stir in the greens and sun-dried tomatoes.  If there is a lot of liquid in the pan, simmer, stirring, for a few minutes until it has evaporated.  Remove from heat.  Set a rack in the lower third of the oven and preheat the oven to 400o F.  To assemble:  Brush a 10-inch skillet or 10-inch deep pie plate with some of the olive oil.  Unwrap the phyllo and unfold on a large work surface.  To prevent drying, keep the phyllo covered with a damp kitchen towel as you work.  Lay 5 sheets of phyllo in the prepared pan, brushing each layer with olive oil and placing each sheet at a slight angle to the one below to make an even overhang, and letting the edges hang over the sides.  Spread the vegetable mixture evenly over the phyllo.  Cover the vegetables with 2 ore more layers of phyllo, brushed with olive oil after each layer.  Spread the tofu mixture evenly on top of this layer and then finish with 8-10 more sheets of oiled phyllo.  Trim the edges of the phyllo with kitchen shears.  Brush the top layer with olive oil and score the top layers (as far down as the tofu layer) into 6 wedges.  Dust the top with paprika.  Bake until golden brown and crisp, about 35 minutes.  Rest for 5 minutes, then slice through the score marks and serve.  Serves 6.

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