Wash the chard. Finely dice the stems. Chop the leaves slightly coarser. Peel and finely dice the garlic and onion. Finely dice the smoked tofu.

Coarsely chop the walnuts and roast them without fat in a pan.

Fry the smoked tofu cubes in a pan with a dash of olive oil on all sides, add the chard stems and fry for 5 minutes. Add the onion and garlic and fry for 1 more minute. Then add the chard leaves and tomato paste, fry briefly and deglaze with lemon juice. Season everything with salt, pepper and ras el hanout. Add the nuts and fry for another 1-2 minutes until the chard has shrinked. Leave the filling to cool slightly.

In the meantime, preheat the oven to 180 degrees Celsius. Roll out the strudel pastry sheets, brush each one with a little oil and lay them on top of each other. Place the filling on top. Leave a margin on each side. Now fold in the short sides of the pastry first and roll up from the long side. Place with the seam facing downwards on a baking tray lined with baking paper. Brush the top of the strudel with a little vegetable milk.

Bake the chard strudel for about 20 - 25 minutes until crisp. Leave to cool for at least 5 minutes before cutting. Serve for example with a salad or other side dishes of your choice.