Spicy tofu with parmesan biscuits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Tofu |
| 1 | Red onion; diced | |
| 2 | Cloves garlic; thinly chopped | |
| 1 | Courgette; cut into batons | |
| ½ | Red pepper; sliced | |
| ½ | Green pepper; sliced | |
| ½ | Aubergine; cut into smallish | |
| ; pieces | ||
| 5 | Tomatoes | |
| Fresh parmesan cheese; grated | ||
| Vegetable oil for deep frying | ||
| 8 | Unwashed basil leaves | |
Directions
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.
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Carlton Food Network
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