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Gratinated pasta with tofu and radicchio

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
300 g short pasta
300 g of chicory or other vegetables of your choice, even mixed together (Swiss chard, spinach, kale, turnip greens, chicory, cabbage, beets, endive, etc.)
200 g of tofu to the natural
1 shallot
extra virgin olive oil
salt
chilli (optional)
vegan bechamel
a tablespoon of nutritional yeast flakes and bread crumbs (for cover)

Instructions

Heat the salted water to cook the pasta.
Prepare the vegetables, mondantele and cut into strips.
Clean and slice the shallot and fry in a little oil, add the vegetables, season with salt, if you like chili, mix and fatelele also unite wither covered with a lid, stirring occasionally making sure they don't stick to the bottom of the Pan: in this case, add a few tablespoons of water if necessary.
When the water boils, toss the dough.
In a bowl, crumble the tofu with a fork, add the vegetables and mix well.
Taste and add salt if necessary.
Drain the pasta al dente and arrange in a large baking pan lightly oiled.
Add the tofu with vegetables and mix well.
Preheat the oven to 200° C.
Prepare the sauce by following the recipe and, when it is ready, pour it onto the surface of the dough.
Before baking, sprinkle the surface with the nutritional yeast flakes and some bread crumbs: in this way, cooking, it will form a nice golden crust, particularly tasty.
Bake for about 25-30 minutes in a hot oven and serve!


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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