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Corn and Tofu Casserole

Thursday, January 01, 2004
American/Entree/Appetizers-Side Dish
8 servings
2 medium onions, finely chopped
3 garlic cloves, pressed
1 T. paprika
2-3 tsp. ground black pepper (or to taste)
1 T. ground cumin seeds
2 tsp. salt (or to taste)
2 T. olive oil
3 cakes pressed tofu, grated or crumbled
1 C. chopped tomatoes
1/4 tsp. dried oregano
2 hard-boiled eggs, peeled and thinly sliced
3/4 C. pitted whole black olives
1/2 C. raisins
2 16-oz. cans cut corn, drained (or 2 10-oz. pkgs. Frozen corn, defrosted and drained)
2 eggs
1/4 C. chopped fresh basil (or 1 T. dried)
1/4 tsp. salt
Sauté the onions and garlic with the spices and seasonings in the olive oil. When the onions are translucent, add the tofu, tomatoes, and oregano and continue to cook, covered, for 15-20 minutes. Stir occasionally. Spread this mixture smoothly into an oiled 8x12-inch baking dish. Top with the egg slices; evenly distribute the olives in rows pressing them gently into the mixture, and sprinkle with the raisins. In a blender or food processor, puree the corn with the raw eggs, basil and salt. Pour this evenly over the top of the mixture in the baking dish. Bake, uncovered, at 350 degrees F. for 45 minutes. The pastel should bake like a frittata and be lightly browned on top but still moist.

Nutrition Facts:
Sundays at Moosewood Restaurant Cookbook
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