Cut half of the tofu into pieces, cut the remainder of the tofu into small cubes and set aside. 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 strudel parcels. Transfer to 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, bouillon and coconut milk, simmer for approx. 5 mins., season, serve with the strudel parcels.