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Tofu Carrot Mousse

Yogic.Chef's picture
Ingredients
  Sesame oil 2 Tablespoon
  Carrots 3 , sliced
  Swede/1 parsnip, roughly chopped 1 Small
  Water 125 Milliliter
  Tamari 2 Tablespoon
Directions

Preheat the oven to 200°C/400°F/Gas mark 6.
Heat the sesame oil in a pan and saute the carrots and swede or parsnip over a medium heat tor 5 minutes.
Add the water and tamari and simmer until the vegetables are tender.
Transfer the vegetables to a food processor or blender, add the tofu and blend until smooth.
Spoon the mixture into a 600ml (1 pint) baking dish and bake in the oven for about 30 minutes, until just firm.
Leave to cool, then garnish with sesame seeds or parsley before serving.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 427 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1840.6 mg76.7%

Total Carbohydrates 35 g11.6%

Dietary Fiber 10.2 g40.7%

Sugars 19.9 g

Protein 7 g14.3%

Vitamin A 611.5% Vitamin C 98%

Calcium 15.7% Iron 12.6%

*Based on a 2000 Calorie diet

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Tofu Carrot Mousse Recipe