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
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.
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.
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.