Summer vegetable casserole with tofu and burrata sauce

Ingredients

• 30 ml (2 tbsp) of canola oil
• 1 small chopped onion
• 15 ml (1 tbsp) chopped garlic
• 1 large courgette cut into half-moons
• 2 bell peppers of various colors, cut into pieces
• 250 ml (1 cup) of corn kernels
• 1 jar of Délices D'Autrefois tofu sauce (700 ml) 7.5 ml (1/2 tbsp) dried Italian herbs
• 5 ml (1 tsp) chili flakes
• Salt and pepper to taste
• 1 burrata of 250 g, sponge
• 60 ml (1/4 cup) chopped fresh basil

Steps

• Preheat the oven to 190°C (375°F).
• In a large oven-safe skillet, heat the canola oil over medium heat. Cook the onion for 2 to 3 minutes.
• Add the garlic and continue cooking for 1 minute.
• Add the zucchini, peppers and corn. Cook for 5 to 6 minutes, stirring, until the vegetables begin to soften.
• Pour the tofu sauce into the pan. Add the Italian herbs and chili flakes. Season with salt and pepper and stir. Bring to a boil, then continue cooking in the oven for 15 minutes, stirring halfway through.
• Remove from the oven, then place the burrata on top of the dish.
• Sprinkle with basil before serving.