From trash to treasure.
This started out as a burger recipe, but I was getting frustrated with the texture. I put the "dough" in the fridge, and went to bed, All day at work, my mind wondered..."What can I do with that? It would be horrible to have to toss it out." Then I thought, "Why not make a casserole, with that as the base?" So I did.
To my surprise, it came out AMAZING! I might even make it again!
Coconut Curry Tofu Bake with Mushrooms and Chickpeas
1 15 oz can of full fat coconut milk
8 oz mushrooms, chopped
1 block extra firm tofu, drained and pressed and crumbled
1 tbsp yellow curry powder
2 tbsp cornstarch mixed with 2 tbsp water to make a slurry
2 cups all purpose flour
2 tbsp veggie broth powder
1 tbsp garlic powder
1 15 oz can chickpeas
1 medium onion (I used a yellow onion), diced
4 cloves garlic, minced
1/4 cup ground raw cashews
1/4 cup nutritional yeast
a sprinkling of paprika
salt and pepper to taste
oil for sauteing (I used coconut oil)
In a large skillet, bring coconut milk and curry powder to a boil. Reduce to a simmer. Add in mushrooms and crumbled tofu. Cover and simmer about 15 minnutes, uncover and continue to cook another 10. Add cornstarch slurry, mix well, cook for about 3-5 more minutes, until thickened. Remove from heat, allow to cool. Preheat oven to 350 degrees. In a mixing bowl, mix together the flour, veggie broth powder and garlic powder. Add the flour mixture to the cocnut curry tofu mixture and knead together until a sticky dough forms. Set aside. In a skillet, saute the onions, garlic and chickpeas for about 5-7 minutes, or until just beginning to brown. In a casserole dish, spread the dough out along the bottom. Layer the chickpea and onion mixture on the top of the dough. Sprinkle the ground cashews all over the top, then the nutritional yeast and sprinkle the top with paprika. Bake, covered with foil, for 20-25 minutes, uncover and bake an additional 10 minutes to brown the top. Remove from oven, allow to cool about 10 minutes before serving.
I topped mine with a really simple (and really SINFUL) noochy-garlicy-creamy sauce I made with 1 cup of soymilk, 4 tbsp of Earth Balance, 1 tbsp of garlic powder, 1/8 cup of nooch, 1 tbsp flour and salt and pepper. In a saucepan, I melted the margarine into the soymilk, added the nooch and garlic, brought it just to a boil, reduced the heat and mixed in the flour and stirred until thickened. Delightfully disgusting stuff!!!
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni