Baked food is the ultimate comfort food on a cold night. Veggie gratin is delicious and super simple to make, and ready in 40 minutes. You can make the sauce with coconut milk and rice flour instead of tofu if you prefer a thicker sauce.
Vegetable Tofu Gratin
Nutrition Benefits: Cabbage is known to be nutritious. A single serving provides 85% of the RDI for Vitamin K and 58% of the RDI for Vitamin C, along with nutrients such as folate, manganese, vitamin B6, calcium, potassium, and magnesium. In Ayurveda, cabbage is recognized for its dry, cold, clear, and sweet qualities, benefiting Pittas and Kaphas—especially in late winter and spring when detoxification is needed. It is also goitrogenic, which means it may reduce thyroid function in those with hypothyroidism. Learn more about cabbage here: http://positivelyayurvedic.com/2017/02/02/cabbage-nutritional-powerhouse/. In the meantime, enjoy this delicious Vegetable Tofu Gratin.
Ingredients
- 250 grams tofu, diced (50 grams set aside for the sauce)
- 4 medium-size potatoes, washed and thinly sliced
- 1/4 small cabbage, sliced thinly
- 1/2 cup sweet peas
- 1 tablespoon thyme
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon rose pepper, ground
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fenugreek powder
- olive oil, as needed
- Tofu Bechamel sauce:
- 50 grams tofu
- 1 cup coconut milk
- 1 tablespoon coco butter
- A dash of nutmeg
- A dash of rose pepper
- salt to taste
- Vegan Zucchini sauce:
- 1 medium zucchini
- 1 cup coconut milk
- 1 tablespoon coco butter
- 1/2 tablespoon tahini
- A dash of nutmeg
- A dash of rose pepper
- salt to taste
Instructions
Prepare the Tofu Bechamel sauce by blending all its ingredients in a blender until smooth. Set aside.
Then, prepare the Vegan Zucchini sauce by blending all its ingredients in a blender until smooth. Set aside.
Drizzle olive oil over the potato slices and season with thyme and salt.
Bake the potatoes at 180°C (356°F) for 30 minutes.
While the potatoes are baking, heat some olive oil in a wok over high heat and sauté tofu cubes for 5-8 minutes until they are slightly golden brown on all sides.
Add sliced cabbage and sweet peas and sauté for 2 minutes.
Mix in thyme, rose pepper, turmeric powder, fresh nutmeg, and salt; simmer for 1 minute.
Remove from heat and transfer the mixture into a baking dish or tray.
Place the baked potatoes on top of the tofu and sautéed vegetables.
Pour the Tofu Béchamel sauce over the vegetables.
Grill until the sauce turns slightly golden brown. Remove from the oven and serve hot.
Nutrition
-
226.0 Calories
-
26.3g Carbohydrates
-
0.0mg Cholesterol
-
11.4g Fat
-
5.8g Fiber
-
7.8g Protein
-
8g Saturated fat
-
47.0mg Sodium
-
4.6g Sugar
Notes
You can make the sauce with coconut milk and rice flour instead of tofu to thicken it.
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