Rinse and clean the peppers and cut them into strips.
Rinse the zucchini and cut into sticks.
Drain the tofu, cut into slices and drizzle with the juice of one lemon. Chop the onions and garlic.
Layer (or mix) the vegetables (well, zucchini & peppers flat), tofu, onions and garlic in an ovenproof dish, seasoning heartily with salt, pepper and cilantro.
Stir the whipped cream with the crushed saffron threads and pour over the top. Bake the stuffed dish on the middle shelf at 220 °C for about 30 minutes until the gratin is lightly browned.
Just before the end of the cooking time, rinse and dry the chives and cut them into fine rolls.
Serve the gratin to the table sprinkled with the chives.
‘From the stove – wholesome and healthy’ **
Our tip: Always use fresh chives whenever possible!
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