Asian sauerkraut strudel

Ingredients for 4 servings:

• 1 pack of filo dough, 30 cm x 30 cm, vegan
• 500 g sauerkraut
• 200 g smoked tofu
• 2 onions
• 1 garlic clove(s)
• 1 red bell pepper(s)
• 2 tbsp sweet chili sauce
• 1 tbsp raw cane sugar
• 1 tbsp red curry paste
• 1 tsp Szechuan pepper, ground
• Salt
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan, with smoked tofu

Crumble the smoked tofu with a fork or cut into small cubes. Halve the onions and slice into half rings. Finely chop the garlic. Thinly slice the bell peppers. Brown the tofu in a pan for 5 minutes, then add the onions. Cook both for another 10 minutes over medium heat, until the onions are translucent and soft. Stir in the garlic, curry paste, Szechuan peppercorns, and 1 tablespoon of sugar, and roast for 2 minutes. Then add the sauerkraut, bell peppers, and sweet chili sauce, mix everything together, and simmer for 10 minutes. Season with salt and let cool slightly. Place 1 sheet of filo pastry on baking paper. Brush with olive oil and place another sheet on top. Repeat with the third sheet. Spread half of the sauerkraut mixture on top and roll up the strudel. Repeat with the remaining ingredients and place the two strudels on a baking sheet. Brush with olive oil and bake in the oven at 180°C for about 20 minutes.