Vegetarian

Vegetable and Smoked Tofu Bake

13 September, 2018 . 0

Feed the soul – and the family – when the temperature is cooler with this quick and easy oven bake. Packed full of kid-friendly grated, hidden veggies, it’s like a warm hug on a plate!

Ingredients

2 tbs olive oil or coconut oil, melted
175g (1 cup) pearl barley
1 white cabbage, shredded
2 large carrots, shredded
1 large onion, grated
300g (2 cups) smoked tofu, drained, cubed
200ml almond milk, unsweetened
200ml coconut milk
100g (1 cup) shredded vegan cheese
1 handful chives, snipped, to garnish

Method

Step 1.
Preheat the oven to 180C (350F). Grease a round gratin or casserole dish with the oil.

Step 2.
Cover the pearl barley with about 5cm (2 inches) water in a saucepan. Bring to the boil and then cook at a steady simmer for about 10 minutes. Drain well.

Step 3.
Toss together the vegetables, drained barley and tofu in a mixing bowl with some salt and pepper to taste. Arrange in the casserole dish.

Step 4.
Stir together the two milks and pour over the vegetables. Top with the shredded cheese. Bake for about 35-45 minutes or until golden brown on top and at the edges.

Step 5.
Remove from the oven and let stand briefly before serving with a garnish of chives on top.

Serves 4