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Vegetable crumble with tofu and parmigiano reggiano |

Tofu, Vegetables and Fruits

A vegetarian crumble, with carrots, zucchini, sundried tomatoes and tofu, gratiné with shred Parmigiano Regianno. Serve with a little mix green.

Ingredients

Recipe for 4 servings

For the crumble

2 Unit(s)

Carrot

1 Unit(s)

Zucchini

2 Unit(s)

Shallot

2 Unit(s)

Garlic

4 Sprig(s)

Thyme

100 Gr

Tofu

80 Gr

Parmigiano reggiano

4 Handful(s)

Mixed greens

15 Ml

Maille parmigiano and basil mustard

30 Ml

Olive oil

15 Ml

White balsamic vinegar

8 Unit(s)

Sundried tomatoes

Preparation time: 45 min

Preheat your four at 425 °F

For the preparations

Peel and cut the carrots in stripes, cut the zucchini in stripes.Dice the shallots finely, chop the garlic and the tyme.Shred the Parmigiano, and dice the tofu.Cut the sundried tomatoes in small stripes.
For the crumble

In a big pot of boiling water, blanche the carrots for 6 minutes, refresh it and get it dry on a towel.In a pan with oliv oil, sweat the shallots with the tyme and the garlic. Add the carrots and the zucchini and cook it for 6 minutes.Mix the vegetables, the sundried tomatoes and the tofu, fix the seasonning.Split the mix in 4 ramequins and garnish with the Parmigiano.
For the platting

Put the crumble in the oven for 6 to 8 minutes.Mix the oil, the vinegar and the mustard, add a little bit of fresh black ground pepper. Pour it on the salad and mix it well.On a flat plate, ptu the crumble, and a nice dôme of salad on the side.