Vegetable Tofu Strudle With Asiago Cheese

• 1 pack tofu
• 1 pack filo pastry
• 2 carrots
• 3 stocks celery
• 1 fennel root
• 2 onions
• 1/2 cup sundried tomatoes
• 2 portobella mushrooms(any thing will work)
• 2 tbsp chopped garlic
• italian herbs dried( oregano, basil, marjoram)
• Salt and pepper
• olive oil
• 4 oz Asiago cheese

1. Cut all vegetables into fine strips(like for a stir fry)
2. the portabellas will need the bottom part scraped out (the fins)
3. Sautee all vegetables and let cool.
4. Once vegetables are cool mix in cheese,crushed tofu, herbs and seasoning.
5. Place one sheet of filo pastry out and brush oil on top
6. put another sheet on top and again brush with oil
7. Place filling 6oz. in the middle bottom of the sheet
8. fold sides in and roll up
9. brush oil on top and bake at 375* till hot inside and golden outside
10. Cook some red peppers in water till soft and then puree until smooth. Strain and keep hot. this could be re cooked and thickened slightly with corn starch. season to taste

pack tofu, pack, carrots, celery, fennel root, onions, tomatoes, portobella mushroomsany, garlic, italian herbs, salt, olive oil, cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-tofu-strudle-with-asiago-cheese-1202333 (may not work)