Spicy Tofu With Parmesan Biscuits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Better, For, Worse | 1 | Servings | |
INGREDIENTS
| 1 | Tofu | |
| 1 | Red onion, diced | |
| 2 | Cloves garlic, thinly | |
| chopped | ||
| 1 | Courgette, cut into batons | |
| 1/2 | Red pepper, sliced | |
| 1/2 | Green pepper, sliced | |
| 1/2 | Aubergine, cut into smallish | |
| pieces | ||
| 5 | Tomatoes | |
| Fresh parmesan cheese | ||
| grated | ||
| Vegetable oil for deep | ||
| frying | ||
| 8 | Unwashed basil leaves |
INSTRUCTIONS
Cut the tofu into small cubes. Place the red onion, most of the garlic and some oil in a pan. Lightly saut, adding the tofu, courgettes, peppers (leaving some for the puree) and aubergine. Add 3 chopped tomatoes and allow to simmer. Make a puree out of the remaining tomatoes, peppers, garlic and water. Add to the pan. Place the parmesan into metal rings on a baking tray. Press down to form biscuit shapes. Remove metal rings and place in the oven for 4 minutes or until light brown in colour. Deep fry the basil in the vegetable oil for a few seconds or until the basil becomes limp and translucent. Place the ratatouille onto the biscuits, building up a few layers, and decorate with the deep-fried basil. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2295
Calories From Fat: 1045
Total Fat: 119.2g
Cholesterol: 299.4mg
Sodium: 6869.1mg
Potassium: 2342.5mg
Carbohydrates: 164.8g
Fiber: 16.6g
Sugar: 70.8g
Protein: 148.7g