Add to FavoritesBaked 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 quite nutritious. A single serving contains 85% of the RDI for Vitamin K and 58% of the RDI for Vitamin C. it also contains various nutrients such as Folate, Manganese, Vitamin B6, Calcium, Potassium, and Magnesium. Cabbage is known in Ayurveda to have dry, cold, clear, and sweet qualities. This benefits Pittas and Kaphas, especially in the late winter and spring when our bodies are in need of cleansing. It is also goitrogenic, which means it can reduce thyroid function in hypothyroid people. You can 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 (50g 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 tbsp thyme
- 1/2 tsp nutmeg, freshly grated
- 1/2 tsp rose pepper, ground
- 1/2 tsp turmeric powder
- 1/2 tsp fenugreek powder
- Tofu Bechamel sauce:
- 50 grams tofu
- 1 cup coconut milk
- 1 tbsp coco butter
- A dash of nutmeg
- A dash of rose pepper
- salt to taste
- Vegan Zucchini sauce:
- 1 medium zucchini
- 1 cup of coconut milk
- 1 tbsp coco butter
- 1/2 tbsp 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, make the Vegan Zucchini sauce by blending all its ingredients in a blender until smooth. Set aside.
Drizzle olive oil over the potato and season with thyme and salt.
Bake the potatoes at 180ºC / 356ºF for 30 minutes.
While the potatoes are cooking, heat some olive oil in a wok over high heat. Sauté tofu cubes for 5-8 minutes, or 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 a minute.
Remove it from the heat and transfer it into a baking dish or tray.
Remove the baked potatoes from the oven and place these on top of the tofu and sautéed vegetables.
Pour the tofu béchamel sauce over the vegetables.
Grill the sauce until slightly golden brown. Once done, remove it from the oven and serve hot.
Nutrition
-
226 Calories
-
26.3g Carbohydrates
-
11.4g Fat
-
5.8g Fiber
-
7.8g Protein
-
8g Saturated fat
-
47mg 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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