Savoury Tofu and Bread Pudding

I like any recipe which makes use of left overs and gives them a new twist. Savoury Bread pudding is one of them. So far I have made Bread pudding a number of times. It used to come out well in terms of taste but a little mushy and unbound in terms of form. It may be because I do not use eggs. I wanted to make it a little cakey this time and got success! I took it out of the oven and realized why not make a post for this. I am still settling down with blogging you see and did not get this idea earlier. Since I did not make a note of proportions I am giving out approximate proportions.

Ingredients:
1 cup Silken Tofu extra firm variety
6-8 slices of Brown Bread
1/3 cup chopped beans
1-2 Carrots chopped
1 medium sized Potato boiled and grated.
Any left over vegetable. I used Tofu and green peas veggie left from last night dinner.
1/8 cup sliced Olives
1/4 cup grated Cheddar cheese
4 tbsp Soy Sauce
2 tbsp Red chili Sauce
4 tbsp Tomato Sauce
3 tsp Mixed herbs
2 tsp Red Chili powder
Salt to taste
1 tbsp olive oil to saute vegetables

Method:
Put the bread slices in a mixer and turn them to fine crumbs.
Heat olive oil in a wok or pan. Add beans and carrots. Add salt and red chili powder and cook for 5 min. I did this step in microwave for 2 min.
Make a thick puree of the tofu.
Add salt, red chili powder, mixed herbs and sauces to the Tofu paste.
Add potato, carrots and beans.
Add grated cheese.
Finally add the bread crumbs and mix. The mixture should be moist and thick like that of a cookie dough. It should not be of pouring consistency.

Preheat the oven at 165 C.
Take a big baking dish so that mixture will not have much depth when put in it.
Grease the baking dish. Pour the mixture in and even it out.
Bake for 30-40 minutes. Insert a knife in the pudding. If it comes out clean your pudding is ready.
I sprinkled some cheddar cheese on top 2 minutes before completion.

Please vary the temperature as per your oven. In my microwave cum convection I baked it at 165 C in oven mode.
In a conventional oven it may require at least 180 C.


Savoury Tofu and Bread Pudding

Author: CinnamonNChillies
I like any recipe which makes use of left overs and gives them a new twist. Savoury Bread pudding is one of them. So far I have made Bread pudding a number of times. It used to come out well in terms of taste but a little mushy and unbound in terms of form. It may be because I do not use eggs. I wanted to make it a little cakey this time and got success! I took it out of the oven and realized why not make a post for this. I am still settling down with blogging you see and did not get this idea earlier. Since I did not make a note of proportions I am giving out approximate proportions.
Ingredients
  • 1 cup Silken Tofu extra firm variety
  • 6-8 slices of Brown Bread
  • 1/3 cup chopped beans
  • 1-2 Carrots chopped
  • 1 medium sized Potato boiled and grated.
  • Any left over vegetable. I used Tofu and green peas veggie left from last night dinner.
  • 1/8 cup sliced Olives
  • 1/4 cup grated Cheddar cheese
  • 4 tbsp Soy Sauce
  • 2 tbsp Red chili Sauce
  • 4 tbsp Tomato Sauce
  • 3 tsp Mixed herbs
  • 2 tsp Red Chili powder
  • Salt to taste
  • 1 tbsp olive oil to saute vegetables
Instructions
  1. Put the bread slices in a mixer and turn them to fine crumbs.
  2. Heat olive oil in a wok or pan. Add beans and carrots. Add salt and red chili powder and cook for 5 min. I did this step in microwave for 2 min.
  3. Make a thick puree of the tofu.
  4. Add salt, red chili powder, mixed herbs and sauces to the Tofu paste.
  5. Add potato, carrots and beans.
  6. Add grated cheese.
  7. Finally add the bread crumbs and mix. The mixture should be moist and thick like that of a cookie dough. It should not be of pouring consistency.
  8. Preheat the oven at 165 C.
  9. Take a big baking dish so that mixture will not have much depth when put in it.
  10. Grease the baking dish. Pour the mixture in and even it out.
  11. Bake for 30-40 minutes. Insert a knife in the pudding. If it comes out clean your pudding is ready.
  12. I sprinkled some cheddar cheese on top 2 minutes before completion.
  13. Please vary the temperature as per your oven. In my microwave cum convection I baked it at 165 C in oven mode.
  14. In a conventional oven it may require at least 180 C.
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Comments
3 Responses to “Savoury Tofu and Bread Pudding”
  1. mustardseed says:

    This is such healthy and delicious recipe. I love the combination and it looks great!

  2. Tadka Pasta says:

    Intriguing recipe! I have a hunk of tofu lying in my fridge, and now I know exactly what to do with it. If only all the veggies hadn’t gone into that end-of-the-week sabzi :)))

    • CNC says:

      Hey Thanks!! Glad this would help you take care of that Tofu, its intriguing agreed but it turned out to be yummy. I primarily used tofu for binding as I do not use eggs!

      Let me know how it comes out for you…

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