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Yoko’s vegetable tofu casserole

A delectable vegetarian vegetable and tofu casserole.

Ingredients for 4 people:
1 kohlrabi (German turnip)
1 parsnip
2 carrots
1 fennel bulb
1 tablespoon olive oil
50 ml vegetable stock
100ml cream
salt and freshly ground pepper
1 small onion
1 clove of garlic
50g parmesan, grated
50 g hazelnuts, chopped
275g tofu
2 tablespoons tomato paste
2 tablespoons oats or bread crumbs
4 teaspoons Yoko's Tofu Seasoning

1. Peel kohlrabi, parsnips and carrots and clean fennel. Cut vegetables into sticks. Heat oil in a pan and sauté vegetables. Add vegetable stock and cream, cover and simmer for about 8 minutes. Season with salt and pepper. Preheat oven to 200 ° C (fan oven 180 ° C).
2. Peel the onion and garlic and chop finely. Combine onions, garlic, parmesan cheese, hazelnuts, tofu, tomato puree and oats (or breadcrumbs). Season with salt and Yoko Tofu Seasoning. Arrange vegetables in a casserole dish, spread tofu mix over vegetables and bake in the oven for about 15 minutes.
Tip: Serve with rice or couscous.