Aubergine, Potato and Tofu Casserole
Ready in: 30 to 60 mins
Know your nutrients
Powered by Nutracheck
This very simple but delicious, rustic one-pot dish is low in fat but high in flavour. If you're feeling adventurous, you can cook it over a campfire, make it in a tagine, claypot or casserole dish. The vegetables are roasted with just a few sprays of oil and the stock reduces to a delicious sauce.
Ingredients:1 large potato, scrubbed and cut into 5cm chunks
1 aubergine, cut into 5cm chunks
1 carrot, chopped
1 celery stick, chopped
4 garlic cloves, peeled and quartered
a handful of chestnut mushrooms (optional)
water (or vegetable stock)
2 tsp dark vegetable bouillon
2 tsp paprika
2 bay leaves
100g firm tofu, cut into 2.5cm pieces
salt and pepper
a sprinkle of chilli flakes, to serve (optional)
- Preheat the oven to 200C/400F/Gas 6. Put all of the vegetables and garlic (retaining the tofu for later) into a large, lidded tagine or casserole dish and add the vegetable stock or water so they are half submerged. Season with salt and pepper and add the two teaspoons each of dark vegetable bouillon, bay leaves and paprika. Using two spoons, mix well and spray the tops with oil. Put the lid on and cook for 30 minutes.
- After 30 minutes, remove the pan from the oven, take off the lid, add the tofu and mix again. Respray the top with oil and put back in the oven. Turn the temperature up to 220C/425F/Gas 7 and cook for a further 30 minutes, or until the potatoes are browned and tender.
- Serve sprinkled with black pepper and chilli flakes, if you want a bit of a kick.