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Fennel and tomato gratin with tofu

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Ingredients for 2 servings:

  • 2 bulbs of fennel
  • 1 handful of cherry tomatoes
  • 1 onion(s)
  • 200 g tofu (tomato or herb)
  • 3 tbsp olive oil
  • 1 handful of basil
  • 2 slices of cheese (goat gouda)
  • salt and pepper
  • Garlic granules

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Trim the fennel and separate it into individual layers. Peel the onion and slice it into half rings. Halve the tomatoes, tear the basil leaves, and dice the tofu. Place everything in a bowl and mix well with the olive oil and seasoning. Spread on a baking sheet lined with parchment paper and bake at 250°C for 25 minutes. For the last 3 minutes, top the vegetables with the goat’s cheese and activate the grill function.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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