Preparation approximately 30 minutes, cooking 50 minutes
Serves 8
YOU WILL NEED
Large sauce pan or wok
Large mixing bowl
Large lasagne baking dish or two smaller lasagne dishes
Blender
INGREDIENTS
Large packet of thin tortillas or lavash bread wraps (10 tortillas approximately)
350g block of plain firm tofu, crumbled well
2 tins of crushed tomatoes
4 T. tomato paste
1 tin of red kidney beans
1 tin of butter beans or cannelloni beans
1 cup sweet corn
1 cup green peas
1 green capsicum, diced finely
1 carrot, diced finely
1 red onion, diced finely
2 jalapenos, seeded and minced
4 T. light soy sauce
¼ cup sliced fresh coriander
¼ cup tahini
¼ cup Savoury Yeast Flakes
¼ sliced kalamata olives
1 tsp chili powder
2 tsp cumin powder
½ tsp cayenne pepper
½ tsp paprika
Olive oil and olive oil spray.
TOPPING- CASHEW SPREAD
INGREDIENTS
3 cups raw cashews
4 T. light soy sauce
2 cloves garlic
1 T. lime juice
1 tsp minced red chili
¼ cup loosely packed fresh coriander leaves
2 cups water or as needed for consistency desired
1 shallot
Place cashews and soy sauce in blender and pulse, add garlic, coriander, lime juice, chili and coriander and shallot, blend, then add water slowly until desired consistency achieved.
DIRECTIONS
In saucepan/wok cook onion and garlic in a little olive oil for 1 minute, add jalapeno, cook for a further minute, add crumbled tofu and cook until tofu starts to brown, adding a slash of water if tofu starts to stick to pan.
Add beans, corn, peas, capsicum and carrot and cook for a further 2-3 minutes. Turn off heat and allow to cool down somewhat.
In mixing bowl mix tomatoes, tomato paste, tahini, yeast flakes, olives, and spices, then add the tofu mixture, mix well so all ingredients well combined.
Spray lasagne dish with olive oil, then build like you would lasagne, starting with a layer of tortilla, spread with a layer of the mixed ingredients, then repeat, until finishing with a tortilla layer.
Prepare cashew spread and heat oven to 180 degrees C
Over the top layer of tortilla spread a nice thick layer of the cashew spread.
Bake in oven for 40 minutes, cover with foil if needed to prevent top burning, then turn off heat, uncover, sprinkle on extra sliced olives and coriander if desired for garnish, and allow to sit in oven for a further 10 minutes.
Serve with a garden salad
