Low-Temperature Roast Smoked Tofu with Gratin Dauphinois
78 min 1 serving 1060 kcal · 58.5 g proteinLevel: Expert
The nutritionist's note
1,060 kcal, 58 g of protein and 61 g of fat: the densest recipe at expert level. The smoked tofu alone supplies 40 g of protein, the comté and milk another 11 g plus 0.9 µg of B12. 4.8 mg of non-heme iron, with the raw parsley as the vitamin C source.
Ingredients
1 serving
- firm smoked tofu250 g
- waxy potatoes300 g
- crème fraîche50 ml
- whole milk100 ml
- grated comté30 g
- butter8 g
- olive oil5 g
- garlic8 g
- fresh thyme2 g
- nutmeg1 g
- flat-leaf parsley10 g
Method
- 1
Preheat the oven to 150 °C. Press the smoked tofu (250 g) for 20 minutes between two plates weighted with a pan of water: without this step it releases its water while cooking and will not colour.
- 2
Rub a gratin dish with half the garlic (4 g) and butter it (8 g).
- 3
Slice the potatoes (300 g) into 2 mm rounds on a mandoline, without rinsing them: their starch is what binds the gratin.
- 4
Mix the whole milk (100 ml), crème fraîche (50 ml), the remaining crushed garlic (4 g), nutmeg (1 g), salt and pepper, pour over the flat-layered rounds and bake for 55 minutes at 150 °C.
- 5
Cut the pressed tofu into two 2 cm slabs and sear them for 4 minutes per side in a very hot pan with 5 g of olive oil, without moving them, until a dark brown crust forms.
- 6
Set the slabs on a tray with the thyme (2 g) and bake them for 20 minutes at 150 °C next to the gratin: the gentle heat gives an even colour from edge to centre.
- 7
Scatter the gratin with the grated comté (30 g) and raise the oven to 200 °C for 8 minutes to brown it.
- 8
Rest the tofu for 5 minutes, cut it into thick slices and plate with the gratin and the chopped parsley (10 g).
Nutrition facts
per serving
| Energy | 1060 kcal |
|---|---|
| Protein | 58.5 g |
| Carbohydrates | 68.5 g |
| Fat | 61.5 g |
| Fibre | 5.5 g |
| Iron | 4.8 mg |
| Vitamin B12 | 0.9 µg |
Potential allergens
- soy
- lactose
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