Savory Tofu And Corn Bake Recipe

About this recipe

This hearty and flavorful tofu and corn bake is perfect for dinner. Packed with protein and vegetables, it's a satisfying meal for solution seekers looking for a quick and delicious Eggetarian option.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• 500G Two Chicks Free Range Liquid Egg White
• Pack Tray Of 30 Medium Free Range Eggs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500G Stork Baking Spread Alternative To Butter
• 1 Kg Tomatoes 1kg
• 400 g Manning Impex Frozen Tempeh 400G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Yellow/White Onion 1kg
• 100G Natco Garlic Powder (Jar) 100g
• - Tata Salt
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Combine 12 oz fresh bean curd, 2 egg whites, 1 whole egg, 1/3 cup milk, 1/2 tsp oregano, 1/8 tsp garlic powder, 1/2 cup shredded cheddar cheese, 1/4 tsp pepper, and 1/8 tsp salt in a blender.
2. 2. Blend the mixture until smooth and creamy.
3. 3. Stir in 1 cup whole kernel corn with sweet pepper and 1 tbsp dried onion.
4. 4. Prepare a 9-inch pie plate by spreading 1 tsp margarine evenly over the bottom and sides, then sprinkle with 2 tbsp bread crumbs to coat.
5. 5. Pour the tofu mixture into the prepared pie plate, spreading it evenly.
6. 6. Bake the dish uncovered in a preheated oven at 350°F for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
7. 7. Arrange wedges from 1 tomato on top of the baked quiche and sprinkle with the remaining 1/4 cup shredded cheddar cheese.
8. 8. Return the dish to the oven and bake for an additional 3 minutes, or until the cheese is melted.
9. 9. Garnish the finished bake with 1 tbsp chopped parsley before serving.