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Vegetable & Tangy Tofu Gratin

Aubergine, courgette and Tofu bake topped with cheddar cheese.

Serves: 6

Preparation: 30 mins

Cooking: 30 mins

 

Ingredients

  • 7 tbsp vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed & chopped
  • 1 medium aubergine, sliced
  • 1 medium courgette, sliced
  • 1 x 180g packet Cauldron Tangy Marinated Tofu, drained and sliced
  • 1 x 400g tin chopped plum tomatoes
  • 100ml vegetable stock
  • 1½ tsp salt
  • ½ tsp milled black pepper
  • 2 tsp brown cane sugar
  • 4 tbsp fresh basil leaves, roughly chopped
  • 150g breadcrumbs
  • 100g grated mature cheddar cheese (Remove for a vegan recipe)

Method

  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. Heat 2 tbsp of the oil in a pan on high heat & fry the onion and garlic for 5 minutes. Remove from the pan, set aside.
  3. Heat 3 tbsp of the oil in the pan on high heat, fry the sliced aubergine & courgette in batches for 5 minutes. Remove from the pan, set aside.
  4. Heat the remaining oil in the pan on high heat, fry the tofu slices until golden brown & crispy. Remove from the pan, set aside.
  5. Mix together in a bowl the tomatoes, vegetable stock, salt, pepper, brown sugar and basil leaves.
  6. Layer the tofu, vegetables and tomato mixture in a greased 1.5 litre ovenproof dish.
  7. Mix the Cheddar cheese and breadcrumbs together and spoon over the top.
  8. Bake the gratin for 30 minutes, or until golden brown & bubbling hot.
  9. Serve with new potatoes and a green salad.
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2 Responses to “Vegetable & Tangy Tofu Gratin”

  1. August 10th, 2008 at 7:03 pm Jessica says:

    Sounds like a great recipe. How about a tangy marinade recipe for those of us who can only get original tofu from our local shops?
    Thanks

  2. September 30th, 2008 at 11:19 pm Lulu says:

    I really struggle to cook tofu well. It either seems undercooked or it sticks to the pan. What am I doing wrong? cheers, L

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