Tofu and Vegetable Bake

Tofu and Vegetable Bake

INGREDIENTS
For the vegetable mixture

• 1 tablespoon vitalite
• 1 teaspoon virgin coconut oil
• 2 large red onions, finely sliced
• 1/2 teaspoon salt
• 2 medium courgettes (zucchini), diced
• 1 large red bell pepper, diced
• 1 tablespoon fresh tarragon
• 8 medium spears asparagus

For the tofu cream

• 200g (7 oz) firm tofu
• 1 heaped tablespoon nutritional yeast
• 150ml (5 fl oz) water
• 1/2 teaspoon agave nectar
• 1 heaped tablespoon self raising flour
• 2 teaspoons egg replacement powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon black pepper

METHOD
Start preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise. Remove the asparagus tips from the spears and put these aside. Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender. Take off of the heat and put to one side.
Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
Add this mixture to the vegetable mixture in the pan and stir and combine well.
Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
Bake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.
NUTRITIONAL INFORMATION PER SERVING
Calories - 183, Protein - 15.8g, Carbohydrates - 45g, Fat - 8.5g