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

A community recipe by

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.

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

Ingredients

Serves: 6-8

Metric Cups
  • 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 ounce milk
  • nutmeg
  • 1¾ ounces butter
  • 10⅗ 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.
  • Additional Information

    you can add onions and mushrooms

    you can add onions and mushrooms

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