Ingredients
- 280g Naked Tofoo
- 100ml unsweetened soya milk or semi skimmed milk
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- 1 small onion, peeled and diced
- 1 small red pepper, deseeded and finely chopped
- 1 leek, trimmed and thinly sliced
- 1 tsp Mexican seasoning
Get started
- Heat the olive oil in a pan and add the onion, red peppers and leeks and cook for 5 minutes until softened . Sprinkle the Mexican seasoning over and cook for a further 2 minutes.
- Place the Tofoo in a blender with the milk, blend until smooth.
- Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly oil a 6 hole muffin tin.
- Divide the pepper and onion mixture between the muffin tin and spoon some of the Tofoo mixture over each one. Give each a little stir to mix the peppers evenly, sprinkle with thyme leaves and bake for 20 minutes until set.
