Provencal Tofu Casserole
We’re having a heatwave here and me and Noah are so miserable because we can’t go outside and we’re getting a little cabin fever. On top of this Noah is teething and not his happy wonderful self. I try to take kids out for a walk in the morning and playing in the garden in the early evening so at least we get some fresh air.
Tonight me and James actually have a date and we’re going to a spanish restaurant for dinner and kissie, kissie time:) I still had to cook dinner for nanny and kids and they had provencal tofu casserole served with purple beans and new potatoes.
1 package extra firm tofu, drained and sliced
Fresh lemon juice
1 1/2 cup cream ( I used mimic)
1 tbs dried french provencal herbs
Salt & pepper
1/2 cup orange or red bell pepper, diced
Preheat oven to F400
Arrange tofu sliced in a baking dish. Mix cream, provencal herbs,salt and pepper and pour over tofu. sprinkle bell pepper over. Bake for 15 minutes. Serve with potatoes, rice or other grains.