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Season the tofu with salt, pepper, bay leaves and let stand for an hour.
In a skillet, sauté the chopped garlic and rosemary for a few minutes.
Add the mushrooms and cook until they lose the water they release.
Add the tofu and sauté for a few minutes. Season with salt and pepper, to taste.
Add the pine nuts and a teaspoon of brandy, then mix well.
Turn off the heat and add the soy cream, stir to combine, and let thicken.
Preheat oven to 355°F.
Overlap two filo pastry sheets and brush with melted vegan butter or olive oil.
Place two more sheets on top of the first and then brush again.
Add the filling to the center.
To make the strudel, close the sides and then roll in order to obtain a roll.
Brush the top with olive oil and sprinkle with sesame seeds.
Bake for 15-20 minutes on a baking tray lined with greaseproof paper, until golden.
Remove from oven and serve warm or cold.