Tofu Carrot Mousse Recipe
Ingredients
2 tablespoons sesame oil
2-3 carrots, sliced
1 small swede or 1 parsnip, roughly chopped
125ml (4 fl oz) water
1-2 tablespoons tamari 250g (9oz) firm tofu toasted sesame seeds or chopped fresh parsley, to garnish (optional)
Directions
Preheat the oven to 200°C/400°F/Gas mark 6.
Heat the sesame oil in a pan and saute the carrots and swede or parsnip over a medium heat tor 5 minutes.
Add the water and tamari and simmer until the vegetables are tender.
Transfer the vegetables to a food processor or blender, add the tofu and blend until smooth.
Spoon the mixture into a 600ml (1 pint) baking dish and bake in the oven for about 30 minutes, until just firm.
Leave to cool, then garnish with sesame seeds or parsley before serving.
Heat the sesame oil in a pan and saute the carrots and swede or parsnip over a medium heat tor 5 minutes.
Add the water and tamari and simmer until the vegetables are tender.
Transfer the vegetables to a food processor or blender, add the tofu and blend until smooth.
Spoon the mixture into a 600ml (1 pint) baking dish and bake in the oven for about 30 minutes, until just firm.
Leave to cool, then garnish with sesame seeds or parsley before serving.
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