Tofu Carrot & lentil Strudel

Source: Recipe and image kindly provided by Diabetes Australia.

Nutritional information per serving
  • Energy: 860 KJ
  • Protein: 12g
  • Total fat: 4g
  • Saturated fat: 0.5g
  • Carbohydrates: 27g
  • Sugars: 13g
  • DietaryFiber: 5g
  • Sodium: 290mg
55 mins
4 people


  • 200g carrots
  • 150g firm tofu
  • 0.75 cups lentils (canned)
  • 10 pitted prunes
  • 6 sheets filo pastry
  • 1 cup natural yoghurt (low fat)
  • 2 tablespoons fresh mint
  • 1 teaspoon freshly ground black pepper


  1. Preheat oven 180ºC (fan-forced 160ºC).
  2. Combine the peeled and grated carrots, diced tofu and lentils and mix well.
  3. Lay one sheet of pastry on the bench and spray lightly with oil. Top with another sheet and repeat until 6 sheets of pastry are used.
  4. Spoon the carrot filling down one side of the assembled pastry layers. Dot with prunes, roll and pull in the ends to make a sealed package.
  5. Lift onto a baking paper-lined baking tray, spray with a light coating of oil and bake until browned and crisp, about 30–40 minutes.

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