Serves : 4
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Ingredients
- 1 block firm tofu
- 60 ml (4 tablespoons) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 15 ml (1 tbsp.) herbes de Provence blend
- 15 ml (1 tbsp.) sugar
- 15 ml (1 tbsp) white balsamic vinegar
- 30 ml (2 tbsp.) soy sauce
- 15 ml (1 tbsp) Montreal steak spice blend
- 250 ml (1 cup) corn kernels
- 250 ml (1 cup) creamy corn
- 1 l (4 cups) mashed potatoes
- Qs Ketchup
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Using a food processor, shred the tofu.
- In a hot frying pan, brown the tofu in olive oil for 2-3 minutes.
- Add the onion, garlic, herbes de Provence and sugar and cook for a further 3 to 4 minutes.
- Add the balsamic vinegar, soy sauce and steak spices. Check seasoning.
- In a bowl, combine the corn kernels and creamed corn.
- Place the tofu, corn mixture and mashed potatoes in cookie cutters on a silicone-lined baking sheet and bake in the oven for 15 to 20 minutes.
- Turn out and serve with ketchup.
