Informations supplémentaires
35 min.
|
570 kcal
|
easy
|
|
Printable version
1. Setup
Chop the onion. Cut the carrot into small cubes. Tear the bread and the tofu into small pieces with your hands. Drain the corn. Heat a generous drizzle of oil in a pan over medium high heat. Cook the tofu 5-6 minutes until colored. Add salt and pepper generously. Remove from the pan.
2. Cook the croutons
Add a generous drizzle of oil in the pan over medium-high heat. Cook the pieces of bread 4-5 minutes until crispy and golden. Remove from the pan.
3. Cook the vegetables
Preheat oven to 375°F. Add 1 tbsp of butter in the same pan with the carrot, onion and the herbs of Provence. Cook for 2-3 minutes. Add salt and pepper.
4. Make the sauce
Add the flour and mix. Cook 1 minute. Add the milk, the broth cube and 1/2 2P | 2/3 3P cups of water. Bring to a boil. When the sauce has thickened, add the corn, green peas and tofu. Mix. Adjust the salt and pepper to taste.
5. Bake in the oven
Transfer the tofu mixture to a baking dish. Garnish with the croutons and cheese. Bake in the oven for 5-6 minutes. Broil for 2-3 minutes.
6. Plate your dish
Serve. You can let children choose how much they want, starting with small portions. They will learn to recognize their satiety signals. Bon appétit!
0.5unitYellow Onion(s)
1unitCarrot(s)
300gTofu
3gDried Herbes de Provence
1unitCiabatta Bread
200mlMilk 2%
10gAll-Purpose Flour
80mlGreen Peas
170mlCorn Kernels
120gMild Cheddar
1unitVegetable Broth Cube(s)
What you need
baking dish, pan, bowls, strainer
570 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
42g
14%
fat
30g
46%
cholesterol
69mg
23%
fiber
5g
20%
protein
36g
saturated
15g
75%
sodium
765mg
32%
sugar
14g
trans
1g