Tofu Strudel 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
  • 400 g smoked tofu
  • 1 onion, klein
  • 1 garlic cloves
  • 1 dl coconut milk
  • 0.5 tbsp. fresh rosemary
  • 3 tbsp. olive oil
  • 1 bag strudel dough (120g)
  • 4 sprig rosemary
  • Apple Red Cabbage
  • salt and pepper to taste
  • 1 red apples
  • 1 onion
  • 1 tbsp. olive oil
  • 1.5 dl coconut milk
  • 500 g red cabbage, geviertelt, Strunk entfernt, in feinen Streifen
  • vegetable bouillon

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  • Strudel

    Cut half of the tofu into pieces, dice and set aside the remaining tofu. 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 strudels. Place the strudels on 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 and coconut milk, heat through and season, serve with the strudel.
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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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