Mixed vegetable and tofu gratin

It's easy to convince the kids to eat their veggies with this corn flake-topped bake!

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Mixed vegetable and tofu gratin
  • 3 large all-rounder potatoes (such as desiree), coarsely chopped
  • 1/4 cup water
  • 2 zucchinis, coarsely chopped
  • 1 red capsicum, sliced
  • 2 tomatoes, cut into wedges
  • 50 gram reduced-fat margarine
  • 1 onion, halved, sliced
  • 2 clove garlic, crushed
  • 3 teaspoon chopped thyme leaves
  • 200 gram firm tofu, chopped
  • 2 cup corn flakes
  • 2/3 cup reduced-fat grated tasty cheese


Mixed vegetable and tofu gratin
  • 1
    Preheat oven 180ºC/160ºC fan-forced. Grease a 2-litre (8-cup) ovenproof dish. Place potato and the water in a microwave-safe dish. Microwave, covered, for 5 minutes. Add zucchini and capsicum; microwave, covered, for a further 5 minutes or until vegetables are tender. Stand for 1 minute. Drain. Transfer to prepared dish, along with the tomato.
  • 2
    Melt margarine in a frying pan over moderate heat. Add the onion, garlic and thyme; cook and stir for 3 minutes or until onion is soft. Add to vegetables in dish; stir to combine. Stir in tofu.
  • 3
    Lightly crush corn flakes. Combine crushed corn flakes and grated cheese in a bowl. Sprinkle cheese mixture over vegetable mixture; bake for 20 minutes or until golden brown.


Budget tip: Use green capsicum instead of red.

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