Vol-au-vent with tofu
45 ml (3 tbsp.) Butter
45 ml (3 tbsp.) Flour
500 ml (2 cups) milk
15 ml (1 tbsp.) Butter
1 onion, chopped
6 chopped mushrooms
125 ml (1/2 cup) peas, drained
6 Vol-au-vent
15 ml (1 tbsp.) Onion powder
A pinch of garlic powder
5 ml (1 tsp.) Salt
1 pinch of pepper
165 g (6 oz) tofu
45 ml (3 tbsp.) Flour
500 ml (2 cups) milk
15 ml (1 tbsp.) Butter
1 onion, chopped
6 chopped mushrooms
125 ml (1/2 cup) peas, drained
6 Vol-au-vent
15 ml (1 tbsp.) Onion powder
A pinch of garlic powder
5 ml (1 tsp.) Salt
1 pinch of pepper
165 g (6 oz) tofu
Preheat oven to 175 ° C (350 ° F)
In a saucepan, melt 45 ml (3 tbsp.) Butter. Add flour and stir, cook for two minutes while stirring. Add milk, cook stirring constantly, until thickened.
In a skillet, melt 15 ml (1 tbsp.) Butter, cook onion, mushrooms and peas.
Meanwhile, warm the vol-au-vents in the oven.
Add the vegetables to the sauce, season with onion powder, garlic powder, salt and pepper. Add tofu. Remove the vol-au-vents from the oven and top with sauce and serve.
In a saucepan, melt 45 ml (3 tbsp.) Butter. Add flour and stir, cook for two minutes while stirring. Add milk, cook stirring constantly, until thickened.
In a skillet, melt 15 ml (1 tbsp.) Butter, cook onion, mushrooms and peas.
Meanwhile, warm the vol-au-vents in the oven.
Add the vegetables to the sauce, season with onion powder, garlic powder, salt and pepper. Add tofu. Remove the vol-au-vents from the oven and top with sauce and serve.
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