Meatless Monday with Vegan Tofu and Vegetable Bake

Hello and welcome (back) to the Miratel blog for another installment of our vegan Meatless Monday recipe series. Miratel supports Meatless Monday as it encourages eliminating meat from your diet one day per week to preserve the health of our planet (and ourselves!). We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Every Monday we bring you a new meat-free dish to help take the guesswork out of what to make for dinner. Today’s recipe is for a tofu and vegetable bake which comes courtesy of The Gourmet Vegan, an incredible source for vegan recipes and cooking tips that you should check out (if you haven’t already). Amazing recipes and beautiful images grace every page.

For the vegetable mixture

• 1 tablespoon vitalite (or other vegan margarine)
  

  Click image to go to The Gourmet Vegan

• 1 teaspoon virgin coconut oil
• 2 large red onions, finely sliced
• 1/2 teaspoon salt
• 2 medium courgettes (zucchini), diced
• 1 large red bell pepper, diced
• 1 tablespoon fresh tarragon
• 8 medium spears asparagus

For the tofu cream

• 200g (7 oz) firm tofu
• 1 heaped tablespoon nutritional yeast
• 150ml (5 fl oz) water
• 1/2 teaspoon agave nectar
• 1 heaped tablespoon self raising flour
• 2 teaspoons egg replacement powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Directions

1. Start preparing the vegetable mixture by frying the red onion over a medium heat with the salt until the onions have started to soften and caramelise. Remove the asparagus tips from the spears and put these aside. Chop the rest of the asparagus and add to the pan with courgette, red pepper and tarragon. Continue to cook for around 12-15 minutes until the vegetables have become tender. Take off of the heat and put to one side.
2. Now prepare the tofu cream by placing all of the ingredients in a blender and processing until smooth and silky.
3. Add this mixture to the vegetable mixture in the pan and stir and combine well.
4. Pour the mixture into a greased 9 inch cake tin (with spring loaded sides) and place the asparagus tips on top, pressing into the mixture slightly.
5. Bake for 40 minutes in a pre-heated oven at 200 degrees Celsius ( 400 F ). Remove the sides of the cake tin and put back into the oven for a further 5 minutes. Remove and serve.

This tofu and vegetable bake will yield four servings and is not only perfect for a lighter weeknight meal but would also make a great vegan lunch or brunch item. When you’re entertaining guests for brunch it can be challenging to come up with vegan options and this dish solves that problem. Serve with a delicious garlic crustini or roast potatoes along with a lightly dressed salad. Much thanks again to The Gourmet Vegan.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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Miratel Solutions is a Toronto call centre, eBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraising, outbound telephone fundraising, online fundraising, lottery fundraising services, donation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.