Preparation: 20 min
Cooking: 30 min
Ingredients for 4 people:
- 800 g of cauliflower, in bouquets
- 11 Paris mushrooms (white), finely trenched
- 2 tbsp of olive oil
- 1.5 tbsp of garlic and parsley basic soup (recipe at the bottom of the page)
- 1 onion, finely chopped
- 300 g of regular firm tofu, cut into small dice
- 130 g canned tomatoes (dice)
- 4 tbsp tomato paste
- 10 drops of Tabasco sauce
- 170 ml of vegetable broth, low in salt
- 80 g frozen pea
- 125 ml of soybean drink, not sweet
- pepper
- 1 pinch of salt (optional)
Preparation
Preheat the oven to 200 ° C. Prepare the cauliflower, defeat it in bouquets and boil 10-15 min until it is very tender. Drain well and reserve.
Prepare the mushrooms and cut them finely. Heat a spoonful of oil in a frying pan over medium-high heat, until it is hot but not smoking. Brown the mushrooms, stirring on occasion, until evaporation of mushroom water, about 3 min. Add the garlic and parsley base and cook for another 2 min, stirring. Salt and pepper, then remove the frying pan from the fire, but keep warm on the stove. To book.
Heat the remaining oil in a pan over medium-high heat. Finely chop the onion and add it to the pan. Brown until translucent, about 3 min. Add the diced tofu and sauté 2-3 min while stirring, until the dice are a little colorful. Then add the diced tomatoes, tomato paste, tabasco sauce and broth. Add the frozen peas and mushrooms and continue to cook about 4-5 min. Salt and pepper. Remove from heat and pour into a large cooking dish, or distribute the mixture in individual dishes.
Pour the soy milk into a large bowl going to the microwave. Heat a few minutes uncovered, at medium-high power until the milk is very hot. Add the cauliflower and make a creamy consistency puree. Salt and pepper to taste. Cover the tofu mixture with spoonfuls of puree, taking care to equalize the layer.
Cook in the center of the oven until the top is golden brown, about 25-30 min. Serve.
Garlic and parsley base
Ingredients: 1 bouquet (100 g) of fresh Italian parsley, 3 cloves of garlic, 9 tbsp soup of olive oil (enough to cover).
Preparation: we only use the parsley leaves, not their stems, too hard. Wash and wring these leaves well, and finely chop them with garlic cloves. Put this mixture in a jar. Cover with oil, preventing contact with air (the amount of oil indicated below is given as a reference). Close with a lid and put in the refrigerator immediately. The mixture keeps 1 month in the fridge; 3 months in the freezer. Before closing the jar, after each use, make sure that the mixture is covered with oil to prevent any risk of mold.
