Sweet corn tofu frittata with roasted cherry tomato compote. Cooked polenta, mixed with fake tofu cheese, soft and smooth taste, said to be a cake, in fact soft and tender to not cut into pieces. Eat with tomato sauce, take a green salad, a perfect meal. Suitable for those who like light taste. The part that comes into contact with the pot, as well as the crunchy casserole. The ingredients list is the recipe in the book, and the part I personally changed is a tip. Original: at home in the whole food kitchen The cast iron pot used is 9 inches (23 cm in diameter), suitable for 3-4 people.
Prepare the surface with corn kernels. Mix 115 grams of corn kernels + 1 tsp olive oil + 1 small clam salt in a small bowl, mix well and set aside.
Make polenta. Put water, fragrant leaves, rosemary, oregano, thyme (see Tip 3) in a small pot, cover, and boil, then simmer for 5 minutes.
Remove the vanilla from the water, pour it into the cornmeal, stir it a few times until the water is boiled. Leave the lid untouched and turn to the minimum for 15 minutes. Stir from time to time to prevent the bottom.
After 15 minutes, add 230 grams of corn kernels and 1 tablespoon of olive oil to the porridge and continue to cook for 8-10 minutes, stirring from time to time. The porridge after cooking is very thick.
While cooking the porridge, prepare the tofu cheese. Apply a thin layer of oil to the pan or baking pan and evenly spread a thin layer of fine cornmeal for use. The oven is preheated to 350F/175C.
Heat 4 tablespoons of olive oil in a small pot over medium heat. Don't wait for the oil to smoke. Add the garlic slices and fry until the garlic turns golden brown. Turn off the heat and set aside.
Put the tofu into a large piece and put it into the cooking machine. Add rice vinegar, flaxseed powder, turmeric powder, salt and garlic oil mixture, thyme, and smash. (It is also possible to smash the tofu by hand)
Pour the cooked porridge into the bean curd, mix well and spread evenly in the pan. Sprinkle the corn kernel prepared in step 1 on the surface.
Into the oven, bake for about 60 minutes, until the pot is taken, the tofu in the center of the pot will not shake, the tofu on the edge of the pot is browned. (See Tip 4)
After taking it out of the oven, wait 10 minutes and pour in tomato sauce. The rest can be heated in a microwave or steamer.
Make tomato sauce. Preheat the oven 400F/205C. Mix all the ingredients in the ingredients and lay them on the baking sheet. (See Tip 5)
Into the oven, bake for 15 minutes, take out the mix and bake for another 15 minutes until the tomatoes turn out the soup. It can be stored for 3 days in cold storage.
1, corn kernels are best used to peel off from fresh corn. The quick-frozen is also ok, but it is not fresh and delicious. Before it is done, it will be thawed in advance. Do not use dry corn kernels. 2, if you use a cooking machine to break the tofu, garlic slices can be done. If you only crush the tofu by hand, the minced garlic is better. 3, if you use dried herbs, boil the water and use the net to filter out the vanilla, fresh herbs do not have this problem. 4, the tofu I used just took out from the refrigerator, so it took about 20 minutes to roast the center, and everyone adjusted the time according to the standard in the square. 5, the tomatoes will come out of the soup, the baking tray should be edged. It is best to spread all the tomatoes only one layer. A 20*30 cm baking tray is fine. 6, because it is vegetarian, the taste is very light, the kitchen friends reacted and tasted delicious. Non-vegetarians, I think it is possible to add 2-4 raw eggs to the tofu mud, which is definitely an improvement in taste. If you want to eat better, you can add some cheese, meat, ham, bacon and so on. 7, I also added nutritious yeast powder to the bean curd.