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Tofu Vol-au-Vent Casserole

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Tofu Vol-au-Vent Casserole

with corn, green peas and cheesy croutons

Informations supplémentaires
35 min. | 570 kcal | easy | Family, Vegetarian | 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. You can let children choose how much they want, starting with small portions. They will learn to recognize their satiety signals. 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