6ounces168 g extra-firm tofu, drained, pressed, and crumbled
6ounces168 g plain soy tempeh, crumbled
2tablespoons8 g dried hijiki seaweed
2tablespoons16 g all-purpose flour
1teaspoongarlic powder
1teaspoonOld Bay seasoning
1teaspoononion powder
1teaspoonpaprika
¼teaspoonblack pepper
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Cook the pasta in salted water according to package directions.
Reserve 1 cup (235 ml) of boiling water before straining the pasta.
Return the pasta to the pot.
Add the dried hijiki to the reserved cup of boiling water.
Cover and let it reconstitute for about 10 minutes.
Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
Mix well.
Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:This casserole pairs well with a crisp green salad and a squeeze of fresh lemon for added brightness.Wine Advice:A light and zesty Sauvignon Blanc complements the oceanic notes from the hijiki seaweed.