Mixed Veg­etable & Tofu Gratin

SERVES 4 PREP 10 min­utes COOK 35 min­utes NU­TRI­TION 1899kJ; 19g fat (9g sat); 15g pro­tein; 29g car­bo­hy­drate; 5g fi­bre a serve COST $3.45 a serve

Recipes+ - - Index -

3 large all-rounder pota­toes (such as

de­siree), coarsely chopped

¼ cup wa­ter

2 zuc­chi­nis, coarsely chopped

1 red cap­sicum, sliced

2 toma­toes, cut into wedges

50g re­duced-fat mar­garine

1 onion, halved, sliced

2 cloves gar­lic, crushed

3 tea­spoons chopped thyme leaves 200g firm tofu, chopped

2 cups Corn Flakes

2/3 cup re­duced-fat grated tasty cheese

Pre­heat oven 180ºC/160ºC fan-forced. Grease a 2-litre (8-cup) oven­proof dish. Place potato and the wa­ter in a mi­crowave-safe dish. Mi­crowave, cov­ered, for 5 min­utes. Add zuc­chini and cap­sicum; mi­crowave, cov­ered, for a fur­ther 5 min­utes or un­til veg­eta­bles are ten­der. Stand for 1 minute. Drain. Trans­fer to pre­pared dish, along the with tomato.

2

Melt mar­garine in a fry­ing pan over mod­er­ate heat. Add the onion, gar­lic and thyme; cook and stir for 3 min­utes or un­til onion is soft. Add to veg­eta­bles in dish; stir to com­bine. Stir in tofu.

3

Lightly crush Corn Flakes. Com­bine crushed Corn Flakes and grated cheese in a bowl. Sprin­kle cheese mix­ture over veg­etable mix­ture; bake for 20 min­utes or un­til golden brown.

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