Aubergine, Potato and Tofu Casserole

This is a very simple but delicious rustic one pot dish.  Cook over a campfire or slightly less adventurously in a tagine, claypot or casserole.  Its low in fat but high in flavour. The vegetables have a roasted taste with just a few sprays of oil and the stock reduces to a delicious sauce. The black skins of aubergines contain the powerful (cell membrane protecting) antioxidant nasunin.

Aubergine, Potato and Tofu Casserole

Ingredients serves 2 genourlsy as a main course, or 4 as a side dish or starter

a large potato, scrubbed and cubed into large (2 inch, 5cm) chunks

an aubergine (eggplant, melanzane, brinjal), cubed (as above)

a carrot, chopped

a stick of celery, chopped

4 cloves of garlic, peeled and quartered

a handful of chestnut mushrooms (optional)

vegatble stock (or water)

2 teaspoons of dark vegetable bouillon

2 teapsoons of papirka

2 bay leaves

100g (3 and a 1/2 ounces) firm tofu cubed into 1 inch (2.5cm) pieces

salt and pepper

oil spray

a sprinkle of chilli flakes to serve (optional)

Method

Preheat oven to 200C (400F, gas mark 6)

Put all the vegetables and garlic (retaining the tofu for later) into a large, lidded tagine or casserole dish and add 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 half and hour

After half an hour remove from the oven, take of the lid, add the tofu and mix again.  Respray the top with oil and put back in the oven.  Turn it up to 220C (425F, gas mark 7) and cook for a further 30 minutes or until the potatoes are browned and tender

Serve sprinkled with black pepper and chilli flakes (optional)

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2 thoughts on “Aubergine, Potato and Tofu Casserole

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