Nettle strudel with tofu

Ingredients for 2 servings:

• 275 g flour (wholemeal flour)
• ¼ tsp salt
• 175 ml water
• 50 ml oil
• 200 g nettles, cleaned and washed
• 250 g tofu, crumbled
• 400 g potatoes, grated, cooked from the previous day
• 1 onion(s), chopped
• 1 bunch oregano, finely chopped
• 1 bunch of dill
• 2 garlic cloves, finely chopped
• 2 tsp salt
• Pepper, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan

Makes 2 strudels. Strudel dough: Mix flour with salt, whisk very hot water with oil and quickly knead with the flour, knead for 5 minutes. Let the dough rest for at least 1/4 hour. Filling: Mix the tofu, onions, spices and all the herbs except the nettles with the potatoes. Steam the nettles in a pot while dripping wet until they collapse, then add to the rest of the filling. Halve the dough and roll each one out between cling film into a rectangle. Spread the filling on the rectangles with a tablespoon. Fold the dough in half and roll it into swirls, slide it onto a baking sheet lined with baking paper, and sprinkle with sunflower seeds if desired. Bake at 200°C for 20 minutes. Tastes delicious with wild herb salad or yogurt dip, or both.