Tofu strudel parcels with apple & red cabbage

Total time: 55m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 575 Kcal, 17g Protein, 41g Carbohydrates, 37g Fat


  • Strudel parcels
  • 400 g smoked tofu
  • 1 onions, small
  • 1 garlic clove
  • 1 dl coconut milk
  • 0.5 tbsp rosemary needles
  • 3 tbsp olive oil
  • 1 parcel strudel pastry (120 g)
  • 4 sprigs rosemary
  • Apple & red cabbage
  • salt and pepper to taste
  • 1 red-skinned apple
  • 1 onions
  • 1 tbsp olive oil
  • 1.5 dl coconut milk
  • 500 g red cabbage, quartered, stem removed, thinly sliced
  • vegetable bouillon

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  • Strudel parcels

    Cut half of the tofu into pieces, cut the remainder of the tofu into small cubes and set aside. Puree the tofu pieces with the coconut milk. Heat the oil in a non-stick frying pan, finely chop the onion, press the garlic, finely chop the rosemary. Add to the pan and stir fry together with the reserved tofu for approx. 4 mins., add to the puree, mix and season. Carefully unfold the pastry sheets, brush with a little oil. Stack the sheets on top of each other, cut into four squares. Spoon the tofu mixture into the centre of the pastry pieces, brush the free edges with a little water, fold the edges over the filling to form little pouches. Push the rosemary sprigs into the strudel parcels. Transfer to a baking tray lined with baking paper, brush with the remaining oil. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C.
  • Apple & red cabbage

    Finely chop the onion, cut the apple into 12 slices. Heat the oil in a pan, sauté the onion, add the apple and cook for a further 5 mins. Add the red cabbage, bouillon and coconut milk, simmer for approx. 5 mins., season, serve with the strudel parcels.
  • Serve with:


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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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