Vegetable gratin with tofunaise, tomato sauce, and coconut milk is an inventive vegetarian gratin that reinterprets the traditional dish using a healthier sauce crafted from tofunaise blended with coconut milk, exotic spices, and tomato sauce. Cooked in a clay pot, the dish carries an earthy flavor that elevates the meal. Although it takes longer to prepare, the natural, home-cooked taste is well worth the wait. Click the link for more details on Tofunaise sauce.
Vegetable Gratin
A unique double-sauce vegetable gratin featuring a blend of tangy tomato sauce and a rich tofunaise coconut milk sauce, layered over fresh vegetables and tofu, finished with a crispy tofu topping and garnished with sweet peas. Baked in a clay pot, it offers a distinct earthy flavor.
Ingredients
- Tomato Sauce:
- 8 medium-sized fresh tomatoes
- 8 sundried tomatoes soaked in olive oil
- 1 teaspoon of broken fenugreek seeds
- 1 teaspoon asafoetida
- 1 teaspoon of caraway seeds
- 1 teaspoon of mustard seeds
- 2 tablespoons clear sesame oil
- 1 teaspoon coriander seeds
- 1 teaspoon salt
- 1 tablespoon of curry leaves (optional)
- Vegetable gratin:
- 1/4 cup coconut oil
- 1 tablespoon of ginger powder
- 1 teaspoon cumin seeds
- 1 teaspoon freshly grated nutmeg
- 1 tablespoon black mustard seeds
- 1 tablespoon fresh thyme leaves
- 1 head of broccoli, chopped into bite-sized pieces
- 1 head of cauliflower, chopped into bite-sized pieces
- 2 medium carrots, chopped into bite-sized pieces of your preferred shape
- 2 medium zucchini, chopped into bite-sized chunks of your desired shape
- 250 grams of flat green beans, chopped into bite-sized pieces
- 400 grams of organic tofu
- 1/2 cup of grated coconut
- 1/2 cup of sweet peas to use or garnish
- Tofunaise:
- ½ teaspoon nutmeg
- 250 grams of organic tofu
- 1 cup of coconut milk cream
- 1 tablespoon coconut butter
- 1 1/2 tablespoons sifted tapioca flour or rice starch
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
First, we prepare the tomato sauce:
In boiling water, blanch the tomatoes, remove the skin, and roughly chop them.
In a medium pot over medium heat, add sesame oil and sauté the spices for the tomato sauce for one minute.
Then add the blanched and sundried tomatoes and cook until they soften and reduce into a thick sauce.
This sauce will serve as the topping for the vegetable gratin.
Now we prepare the vegetables for the gratin:
In a pot over high heat, add coconut oil and sauté all the spices for the vegetable gratin for 30 seconds.
Next, add the vegetables and sauté until they are half-cooked.
Mix in the tofunaise coconut milk sauce to combine evenly with the vegetables.
Spread the vegetable and tofunaise mixture uniformly in a clay tray and set aside.
Finally, we prepare the tofu topping:
Cut the tofu into cubes and sauté with a bit of oil in a saucepan over medium heat until golden brown.
Add the grated coconut and continue to sauté for one additional minute, then remove from heat.
Reserve about one cup of the tofu-coconut mixture for garnish.
Spread the remaining tofu mixture evenly over the vegetables in the clay tray.
Pour the tomato sauce uniformly over the tofu and vegetables.
Garnish with the reserved tofu-coconut mixture and sprinkle sweet peas over the dish.
Place the tray under the grill for twenty minutes until the surface turns golden brown.
Remove from the oven and serve hot.
For an extra gratin effect, drizzle coconut gravy on top before grilling.
Nutrition
-
409.4 Calories
-
40.0g Carbohydrates
-
0.0mg Cholesterol
-
30.0g Fat
-
8.0g Fiber
-
20.0g Protein
-
500.0mg Sodium
-
0.0g Trans fat
Notes
When sautéing the vegetables, it is preferable to keep them only half-cooked because the subsequent 15-minute bake will finish cooking them. Additionally, the residual heat of the vegetables aids in further cooking.
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