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Vegan Tofu Napoleon

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Vegan Tofu Napoleon



Ingredients :

  • olive oil
  • 1 (12 ounce) package extra-firm tofu
  • cut into 1/4-inch thick slices
  • 6 small carrots
  • peeled and sliced lengthwise
  • ½ yellow onion
  • sliced into rings
  • salt and ground black pepper to taste
  • 1 tablespoon maple syrup
  • 1 (15 ounce) can chickpeas
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cumin
  • 1 large zucchini
  • sliced lengthwise
  • 12 grape tomatoes
  • halved lengthwise
  • 2 tablespoons torn fresh basil leaves
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Pat tofu slices dry with a paper towel and lay on the prepared baking sheet. Lay carrots next to tofu and add onion. Sprinkle salt and pepper over tofu. Drizzle maple syrup over carrots.
  • Bake in the preheated oven for 10 minutes.
  • Drain 1/2 the liquid from the chickpeas. Mash chickpeas in a large bowl with the remaining liquid, lemon juice, sea salt, and cumin to make the filling.
  • Turn over the baked tofu, carrots, and onion. Add zucchini and tomatoes. Continue baking until vegetables are tender but not mushy, 5 to 10 minutes more.
  • Arrange 1/3 the tofu on a serving plate. Top with some zucchini and a spoonful of chickpea filling. Add carrots and onion. Repeat layers, finishing with tofu on top. Sprinkle basil on top. Repeat with remaining tofu, vegetables, filling, and basil.
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