Tofu fillet gratin

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Tofu fillet gratin

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Adjust Servings:
For the topping:
1 cup Breadcrumbs
1 tablespoon dried Chive
1 tablespoon Vegetable butter
1/2 teaspoon Vegetable powder
1/2 cup Water
1 juiced Lemon
1 teaspoon Lemon zest
1/2 cup minced Parsley
For the tofu:
1 pack (350 g) Tofu
1 tablespoon Olive oil
1 pinch each of Salt and pepper
For the salad:
2 cups fresh baby Spinach
20 Cherry tomatoes
1 tablespoon Balsamic vinegar glaze
4 slices or wedges Lemon Optional

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This simple tofu gratin is a quick and tasty meal that everyone in the family will enjoy!

  • 15 minutes
  • Serves 4
  • Easy


  • For the topping:

  • For the tofu:

  • For the salad:



This tofu fillet gratin is the ideal dish to prepare when it’s hot and you don’t want to spend much time close to the stove.

To prepare it, start with melting the butter in a small pot. Then, add the seasoning and herbs, and the breadcrumbs. Take off the heat and set aside.

Cook the tofu fillets in a little olive oil (2 minutes per side), then top with the breadcrumbs and transfer to the oven. Bake for 5 minutes and broil for 1-2 minutes to make it crispy.

Take out of the oven and enjoy accompanied by a green salad. Here, we have laid the fillet on top of a bed of fresh baby spinach and cherry tomatoes drizzled in a little balsamic vinegar glaze. Sprinkle with a little lemon juice and enjoy!

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5 minutes

Slice and dice

Pat dry the tofu and squeeze out the excess water. Slice the block into 5-6 cutlets and set aside.
Rinse the baby spinach and cherry tomatoes, gently pat it dry and then roughly slice it. Halve the cherry tomatoes and slice (or quarter) the lemon.

2 minutes

Prepare the topping

Pre-heat the over to 375 degrees. In a sauce pot, melt the butter with the chives. Add the water, vegetable powder, parsley, lemon juice, and lemon zest. Finally, add the breadcrumbs. Mix well, and take off the heat.

8 minutes

Cook the tofu

Cook the tofu cutlets for a couple of minutes in a little olive oil. Top with the breadcrumbs and transfer to the oven. Cook for 4-5 minutes, then broil for one minute to add some crispiness. Take out of the oven.



Lay the spinach in the serving plates, together with the cherry tomatoes. Drizzle with a little balsamic vinegar glaze and top with the tofu fillets. Garnish with the lemon slices or wedges if desired and serve.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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