This recipe provides approximately:
Pre heat the oven to 180°C / 160°C fan / gas mark 4.
Place the smoked tofu in a bowl, using a fork mash until a mince type consistency.
Add the garlic puree, sundried tomato puree, chopped tomatoes and stir.
Slice the aubergine lengthways into 3 thin slices.
Place a frying pan on a medium heat, add the sunflower oil and cook the aubergine for two to three minutes on each side.
Place a small saucepan on a low heat, add the K.Quik, water, basil and xanthan gum and whisk until a bechamel style sauce is formed.
Using a 15cm x 10cm oven proof dish, place a ⅓ of the tofu mixture on the bottom of the dish.
Layer one strip of aubergine on the top of the tofu mixture and pour ⅓ of the sauce.
Repeat the layers until the aubergine, tofu mixture and sauce are used up.
Place in the oven and cook for 25 minutes and serve.
Top Tip
Other herbs and spices can be used in the sauce e.g., chilli, fajita mix and Cajun spices.
K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
- 50g Smoked tofu
- 3g Garlic puree e.g GIA
- 10g Tomato puree e.g GIA Sundried
- 50g Tinned tomatoes, chopped
- 80g Aubergine
- 26g Sunflower oil
- 0.5g Basil, dried
- 100g K.Quik
- 50g Water
- 1g Xanthan gum
