Blanks and vegetables Provencal Tofu

How can I do?

I heat the olive oil in a saucepan. I add finely chopped onion, diced tomatoes, sliced ​​mushrooms, chopped tofu and herbs. I let simmer for 15 minutes let stew.

I dilute agar in almond milk cold and I carry the fire. I stir until boiling. I wait 1 minute and I will remove from heat.

Off the heat, I pour the milk into the vegetable and tofu. I seasoned and carefully mix the preparation.

I pour the mixture into 8 ramekins and allow to cool before it. In the refrigerator for at least 2 hours

Ingredients:

• 8 Mini


• Blanks:


• 50 cl of almond milk


• 100g Tofu Provencal


• 1 tomato beef heart


• 2 large mushrooms of Paris


• 1 onion


• 4g agar


• Agar


• Chopped 1 cup chopped fresh herbs


• Salt and pepper


• 2 cup tablespoons of olive oil

Total time: Preparation + cooking time: 15 minutes
Yield: 8 people

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Agar, Dishes with tofu, seitan, Gluten-Free, Mushroom, Organic Vegan Cuisine, Tofu
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