Winter….. not my favourite season of the year but what I do like about it is that I can prepare lovely casseroles and one pot meals.
Growing up in Croatia where winters can be minus 10 degrees Celsius (soooo cold) my mum often made casseroles. I remember her making a delicious mustard casserole with onions and potato (and a protein source that shall remain nameless) and on a cold day like today I just had to recreate it in a vegan version.
This mustard tofu casserole is super easy. Preheat the oven, place a few ingredients in a pot and voila – a hot and moorish meal ready in no time.
I really hope you try this recipe, it is lovely and light and very, very tasty.
- 250 g organic hard tofu
- 4 potatoes
- 1 carrot
- a few sticks of celery
- 1 onion
- 1 large Portobello mushroom
- 1 glass of white wine – I used Yalumba Pinot Grigio
- 1 cup water
- 1 tbsp Massel vege stock
- 1 tsp italian herbs
- 2 garlic cloves
- 3 tbsp English mustard (mild)
- Preheat oven to 180 degrees.
- Slice the onions and arrange in the bottom of a casserole dish.
- Wash and quarter the potatoes and layer over the onion.
- Wash and chop the celery – I didn’t chop it finely because I don’t like it so I left it large because it’s easy to pick it out – then place over potato.
- Wash, peel and slice carrots and layer over the celery.
- Peel garlic cloves and pop them in.
- Break the tofu up with your hands and place on top.
- Combine mustard, stock, herbs, wine and water (I use a large jar and shake it about until the consistency is smooth) then pour over the tofu.
- Pop the lid on the dish and bake for approx 45 minutes.
- Serve hot.