Tofu and mushroom bake with thyme

Ingredients

For 1 serving

• Tofu150 g
• Button mushrooms200 g
• Chickpea flour30 g
• Shallot30 g
• Extra virgin olive oil1 tablespoon
• Thyme2 g
• Tamari1 tablespoon
• Black pepperto taste

Contains: soy,

Method

1. Preheat the oven to 190 °C (conventional). Clean the button mushrooms with a damp cloth, trim the earthy stem ends and slice them; peel the shallot and chop it finely.
2. Heat half the oil in a frying pan over medium-high heat, add shallot, mushrooms and thyme and sauté for 8 minutes, until the mushroom liquid has evaporated and they are lightly golden.
3. Meanwhile drain the tofu and pat it dry with kitchen paper. Blend it with the chickpea flour, the tamari, a grind of black pepper and a few spoonfuls of water, until you have a thick, smooth cream.
4. Stir the mushrooms into the cream. Grease a cocotte with the remaining oil and pour in the mixture, levelling it.
5. Bake at 190 °C for 25 minutes, until firm to the touch and golden on top. Let it cool for 5 minutes before serving: it firms up as it cools.