Spicy tofu with parmesan biscuits

Yield: 1 servings

Measure Ingredient
1 pack Tofu
1 \N Red onion; diced
2 \N Cloves garlic; thinly chopped
1 \N Courgette; cut into batons
½ \N Red pepper; sliced
½ \N Green pepper; sliced
½ \N Aubergine; cut into smallish
\N \N ; pieces
5 \N Tomatoes
\N \N Fresh parmesan cheese; grated
\N \N Vegetable oil for deep frying
8 \N Unwashed basil leaves

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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