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