Vegetarian Hachis Parmentier With Potatoes, Carrots, Zucchini and Grilled Tofu

A community recipe by Vishinka

Not tested or verified by Nigella.com

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Introduction

In this recipe the beef is replaced by tofu. I have also added some more vegetables: carrots and zucchini. The result is quite good.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6-8

Metric U.S.

6 medium potatoes (white - either floury or waxy, peeled and cut into chunks)
2 carrots
2 courgettes
250 millilitres milk
nutmeg
50 grams butter
300 grams tofu (firm, cut into small cubes)
fresh parsley
salt
pepper
olive oil
paprika

6 medium potatoes (white - either floury or waxy, peeled and cut into chunks)
2 carrots
2 zucchini
9 fluid ounces milk
nutmeg
1¾ ounces butter
10½ ounces tofu (firm, cut into small cubes)
fresh parsley
salt
pepper
olive oil
paprika

Method

Vegetarian Hachis Parmentier With Potatoes, Carrots, Zucchini and Grilled Tofu is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place vegetables in separate saucepans with salted water to cover. Bring to a boil, then reduce the heat to medium and cook until they are just tender, then drain.
In a heavy nonstick skillet, heat the olive oil over high heat, then add the cubes of tofu + salt, pepper, paprika. Cook until tofu is golden (5-8 minutes).
Mash up the vegetables separately. Add milk in each vegetable bowl + butter + parsley +nutmeg. Preheat the oven to 180 C degrees.
Make a layer of the potatoes in the bottom of a pie or cake pan.
Spread on top the cubes of tofu. Make a layer of courgettes, then a layer of carrots.Finish by potatoes layer.
Bake for about 20-25 minutes, or until the top is golden in spots and lightly browned around the edges.
Serve hot.

Place vegetables in separate saucepans with salted water to cover. Bring to a boil, then reduce the heat to medium and cook until they are just tender, then drain.
In a heavy nonstick skillet, heat the olive oil over high heat, then add the cubes of tofu + salt, pepper, paprika. Cook until tofu is golden (5-8 minutes).
Mash up the vegetables separately. Add milk in each vegetable bowl + butter + parsley +nutmeg. Preheat the oven to 180 C degrees.
Make a layer of the potatoes in the bottom of a pie or cake pan.
Spread on top the cubes of tofu. Make a layer of zucchini, then a layer of carrots.Finish by potatoes layer.
Bake for about 20-25 minutes, or until the top is golden in spots and lightly browned around the edges.
Serve hot.