It is that time of year again, when spring has arrived and so have the asparagus! I love these guys ( no pun intended..hehe). I had 3 boxes of phyllo in my freezer, all opened with a few sheets left in each. I wanted to use them up so I thought I would make a savory strudel. This is a much healthier version of a flaky pastry, because it uses olive oil. With a tofu ricotta cream and caramelized onions...SPRING IS IN THE AIR!
Asparagus strudel
7 sheets of phyllo dough
1/2 cup olive oil
1/2 block of medium firm tofu
1/4 cup nutritional yeast
1 tsp sea salt
1 tbsp onion powder
1/2 tsp garlic powder
1/2 juice of lemon
2 tbsp sunflower oil
2 onions sliced
splash of balsamic vinegar
1/2 pound asparagus- blanched.
fresh parsley chopped (garnish)
Preheat oven to 400
lay the first piece of phyllo on a cookie sheet and brush with olive oil.
Repeat until all layers are on top of one another.
Place in oven and bake for 8-10 minutes until golden.
Remove and allow to cool slightly.
In a small bowl mash tofu and mix with nutritional yeast, salt, onion powder, garlic powder, and lemon juice. Mash this up until resembles a ricotta mixture.
In a saute pan heat sunflower oil on low heat add onions and allow to carmalize. 10-12 minutes.
Pour a splash of balsamic, when almost done.
Blanch asparagus in boiling water for about 2-3 minutes, until bright green.
Run under cold water.
To assemble:
Carefully spread tofu mixture over cooked phyllo dough
Spread the onions on evenly.
Place asapargus on top of onions.
Bake for 5 more minutes.
Sprinkle fresh parsley over.
YUM!
