Grilled vegetables with soft tofu cream

Name: grilled vegetables with soft tofu cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 dish tofu natural (375 g), in cubes; 1 tray green pesto 100 g; 3 el whipped cream; 1 eggplant; 1 zucchini; 2 toes garlic pressed; 100 ml olive oil; 1 Red pepper in bars; 350 g potato slices duotard 700 g; 2 sundried tomatoes on oil in strips

A tasty recipe. The vegetarian main course contains the following ingredients: tofu naturel ((375 g), diced), green pesto (100 g), whipped cream, eggplant, zucchini, garlic (pressed), olive oil, red pepper (in strips), potato slices (duo pastry 700 g) and sundried tomatoes on oil (in strips).

Ingredients

Kitchen Stuff

blender
barbecue

Directions

Puree in a high narrow mixing bowl the tofu, pesto and whipped cream with a hand blender to a smooth cream.
Season with salt and pepper.
Cut the aubergine and zucchini in length into thick slices.
Stir the garlic through the oil.
Brush the eggplant, zucchini and paprika with the garlic oil and sprinkle with salt and pepper.
Place the vegetables on a greased barbecue grill and grill them for about 3 minutes.
Turn halfway.
Meanwhile, heat the rest of the garlic oil and fry the potato slices in 10 min.
Until golden brown and done.
Keep the roasted vegetables warm by covering them with aluminum foil.
Divide the vegetables, the potatoes and the pepper bars over 4 plates.
Garnish with the sundried tomato.
Serve the tofu cream..