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Recipes

Recipe Detail

TOFU AND ARTICHOKE COCOTTE

  • Author: Michelle Tchea, 2013 (Photo: Lauren Volo Photography and Michelle Tchea)
  • Servings: 4
  • Calories per Serving:
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TOFU AND ARTICHOKE COCOTTE

Ingredients:

  • 396g artichokes, grilled or canned, drained
    340g Morinaga Silken Tofu - Firm
    pinch of sweet paprika
    1 clove garlic, minced
    160g fromage blanc or sour cream
    45g gruyere cheese, extra to serve
    To serve: Crusty baguettes or home-made crackers

Preparation:

Preheat oven to 180C. Fill a baking tray with at least 2 cm of hot water and place in the oven.

In a blender, blend the artichokes until chunky but smooth. Remove and set aside.

In the same blender, pulse tofu, pinch of paprika, garlic, and fromage blanc until just smooth. Stir through artichokes and add cheese. Stir to combine and spoon into individual cocotte molds.

Sprinkle extra cheese on top and bake in water bath for about 20-25 minutes, until heated through and the cheese has melted. Serve with crispy baguette crackers.

Nutrition Information:

Calories (), Fat (), Carbohydrates (), Sodium (), Cholesterol (), Protein ()

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