58 recipes+ JUNE 2017
Mixed Vegetable
& Tofu Gratin
SERVES 4 PREP 10 minutes
COOK 35 minutes NUTRITION 1899kJ;
19g fat (9g sat); 15g protein; 29g carbohydrate;
5g fibre a serve COST $3.45 a serve
3 large all-rounder potatoes (such as
desiree), coarsely chopped
¼ cup water
2 zucchinis, coarsely chopped
1 red capsicum, sliced
2 tomatoes, cut into wedges
50g reduced-fat margarine
1 onion, halved, sliced
2 cloves garlic, crushed
3 teaspoons chopped thyme leaves
200g firm tofu, chopped
2 cups Corn Flakes
2/3 cup reduced-fat grated tasty cheese
1 Preheat oven 180ºC/160ºC fan-forced.
Grease a 2-litre (8-cup) ovenproof dish. Place
potato and the water in a microwave-safe
dish. Microwave, covered, for 5 minutes.
Add zucchini and capsicum; microwave,
covered, for a further 5 minutes or until
vegetables are tender. Stand for 1 minute.
Drain. Transfer to prepared dish, along
the with tomato.2 Melt margarine in a frying pan over
moderate heat. Add the onion, garlic and
thyme; cook and stir for 3 minutes or until
onion is soft. Add to vegetables in dish;
stir to combine. Stir in tofu.3 Lightly crush Corn Flakes. Combine
crushed Corn Flakes and grated cheese
in a bowl. Sprinkle cheese mixture over
vegetable mixture; bake for 20 minutes
or until golden brown.BUDGET
TIP
Use green
capsicum
instead
of red