Tofu and Vegetable Aspic

Ingredients （yields: 4 servings)

• 100 g silken tofu

• 1 tbsp olive oil

• ½ tsp dried chives

• ¼ tsp salt

• 100 g courgette, sliced, pan-grilled, and seasoned

• 25 g cornichon, thinly sliced

• 100 g red bell pepper, chopped, sautéed, and seasoned

• 1 tbsp chopped spring onions

• 500 ml vegetable broth, seasoned

• 1 tsp agar-agar

Realisation

1. Sauté the tofu in the olive oil, breaking it up with a spatula as it cooks;

2. Season with dried chives and salt;

3. Place the courgette slices at the bottom of the serving glasses;

4. Spoon the tofu mixture and cornichons over the courgette;

5. Add the red bell pepper on top;

6. Sprinkle with chopped spring onions;

7. Bring the vegetable broth and agar-agar to a boil, then continue to cook for 2 minutes while stirring constantly;

8. Pour the hot broth over the vegetable and tofu mixture;

9. Chill in the refrigerator for 2 hours, or until set;

10. Serve and enjoy!