Informations supplémentaires
35 min.
|
570 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Cut the carrot into small cubes. Tear the bread and the tofu into small pieces with your hands. Drain the corn. Heat a generous drizzle of oil in a pan over medium high heat. Cook the tofu 5-6 minutes until colored. Add salt and pepper generously. Remove from the pan.
2. Cook the croutons
Add a generous drizzle of oil in the pan over medium-high heat. Cook the pieces of bread 4-5 minutes until crispy and golden. Remove from the pan.
3. Cook the vegetables
Preheat oven to 375°F. Add 1 tbsp of butter in the same pan with the carrot, onion and the herbs of Provence. Cook for 2-3 minutes. Add salt and pepper.
4. Make the sauce
Add the flour and mix. Cook 1 minute. Add the milk, the broth cube and 1/2 2P | 2/3 3P cups of water. Bring to a boil. When the sauce has thickened, add the corn, green peas and tofu. Mix. Adjust the salt and pepper to taste.
5. Bake in the oven
Transfer the tofu mixture to a baking dish. Garnish with the croutons and cheese. Bake in the oven for 5-6 minutes. Broil for 2-3 minutes.
6. Plate your dish
Serve.
Bon appétit!
0.5unitYellow Onion(s)
1unitCarrot(s)
300gTofu
3gDried Herbes de Provence
1unitCiabatta Bread
200mlMilk 2%
10gAll-Purpose Flour
80mlGreen Peas
170mlCorn Kernels
120gMild Cheddar
1unitVegetable Broth Cube(s)
What you need
baking dish, pan, bowls, strainer
570 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
30g
46%
cholesterol
69mg
23%
fiber
5g
20%
protein
36g
saturated
15g
75%
sodium
765mg
32%
sugar
14g
trans
1g