- 1 brick firm bean curd
- 1/4 cup [60 mL] tamari sauce
- 1 teaspoon [5 mL] onion powder
- 2 tablespoons [30 mL] olive oil
- Mashed potatoes
- Cayenne pepper
- Vegetable salt
- 1 onion, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 2 tablespoons [30 mL] virgin olive oil
- 1 tablespoon [15 mL] marjoram
- 1 can creamed corn
- 1 beaten egg
- 1/2 cup [115 g] grated Mozzarella cheese
|
- Rinse bean curd under cold running water; drain.
- Transfer bean curd into a plastic bag; crumble until it resembles ground meat.
- Transfer crumbled bean curd into a bowl; mix in tamari sauce and onion powder.
- Marinate, refrigerated, for 30 to 45 minutes.
- Prepare mashed potatoes; season to taste with Cayenne pepper and vegetable salt; set aside.
- Brown minced onion and chopped carrot, celery and zucchini into 1 tablespoon [15 mL] hot virgin olive oil.
- Mix in marjoram.
- Into a clean frypan, brown bean curd mixture into remaining, hot virgin olive oil for approximately 20 minutes.
- Mix in browned onion mixture.
- Pour into an oven-proof casserole.
- Evenly cover with creamed corn, then with reserved mashed potatoes.
- Pour beaten egg all over mashed potatoes; press into mashed potatoes with a fork.
- Evenly sprinkle with grated Mozzarella cheese.
- Bake into a preheated 350°F [180°C] oven, for approximately 20 minutes.
|
