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Vegetables and tofu crumble with parmigiano reggiano

Appetizers, Mains, Vegetables and Fruits, Tofu

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


Recipe for 4 persons

For the crumble

2 Unit(s)
1 Unit(s)
2 Unit(s)
2 Unit(s)
4 Sprig(s)
100 Gr
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
  • Olive oil
  • Salt and pepper

Preparation time: 45.00 min

  • 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.

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