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Name: Spicy Tofu with Parmesan Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 Red pepper; sliced; 1/2 Aubergine; cut into smallish; ; pieces; Vegetable oil for deep; 1 Red onion; diced; 5 Tomatoes; 1 pk Tofu; 1/2 Green pepper; sliced; 2 Cloves garlic; thinly; Fresh parmesan cheese;; 1 Courgette; cut into batons; 8 Unwashed basil leaves

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INGREDIENTS

1/2 Red pepper; sliced
1/2 Aubergine; cut into smallish
; pieces
Vegetable oil for deep
1 Red onion; diced
5 Tomatoes
1 pk Tofu
1/2 Green pepper; sliced
2 Cloves garlic; thinly
Fresh parmesan cheese;
1 Courgette; cut into batons
8 Unwashed basil leaves

Servings

INSTRUCTIONS

Cut the tofu into small cubes. Place the red onion, most of the garlic and some oil in a pan. Lightly saute, adding the tofu, courgettes, peppers (leaving some for the puree) and aubergine. Add 3 chopped tomatoes and allow to simmer. Make a puree out of the remaining tomatoes, peppers, garlic and water. Add to the pan. Place the parmesan into metal rings on a baking tray. Press down to form biscuit shapes. Remove metal rings and place in the oven for 4 minutes or until light brown in colour. Deep fry the basil in the vegetable oil for a few seconds or until the basil becomes limp and translucent. Place the ratatouille onto the biscuits, building up a few layers, and decorate with the deep-fried basil. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Spicy Tofu with Parmesan Biscuits

1/2 Red pepper; sliced
1/2 Aubergine; cut into smallish
 ; pieces
 Vegetable oil for deep
1 Red onion; diced
5 Tomatoes
1 pk Tofu
1/2 Green pepper; sliced
2 Cloves garlic; thinly
 Fresh parmesan cheese;
1 Courgette; cut into batons
8 Unwashed basil leaves

Cut the tofu into small cubes. Place the red onion, most of the garlic and  some oil in a pan. Lightly saute, adding the tofu, courgettes, peppers  (leaving some for the puree) and aubergine. Add 3 chopped tomatoes and  allow to simmer. Make a puree out of the remaining tomatoes, peppers,  garlic and water. Add to the pan.    Place the parmesan into metal rings on a baking tray. Press down to form  biscuit shapes. Remove metal rings and place in the oven for 4 minutes or  until light brown in colour.    Deep fry the basil in the vegetable oil for a few seconds or until the  basil becomes limp and translucent.    Place the ratatouille onto the biscuits, building up a few layers, and  decorate with the deep-fried basil.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (910g)
Recipe Makes: 1 servings

Calories: 349
Calories from Fat: 118 (34%)

Amt Per Serving		% DV

	Total Fat 13.1g	17 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 4.8g
Cholesterol 13.2mg		4 %
Sodium 360.9mg		12 %
Potassium 2019.5mg		53 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 23.8g
Protein 30.5g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 349

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