Tofu Zucchini Casserole

Ingredients

• 500 g smoked tofu (soft variety)
• 500 g zucchini
• 250 g spelt pasta
• 300 g white button mushrooms
• 100 g green stuffed olives
• 2 Garlic cloves
• 1 bunch spring onions
• 200 g mozzarella
• 4 egg yolks
• 75 ml sweet heavy cream
• 75 g crème fraîche
• 9 tbsp Olive oil
• 1 heaping tbsp whole grain breadcrumbs (preferably spelt)
• vegetable broth
• 1 tsp Paprika powder (hot)
• 1 tsp paprika powder (mild)

Instructions

1. 1.

   Stir 1.5 L water with 3 tablespoons vegetable consommé to make a broth. Add the pasta and simmer over low heat for 10 minutes, then drain.

2. 2.

   Slice the mushrooms. Sauté in 2 tbsp oil briefly until sharp. Slice 300 g of zucchini into rounds. Lightly sear both sides in 2 tbsp oil. Cut spring onions into rings. Brown in 2 tbsp oil until golden brown. Press garlic cloves through a press and add at the end to sauté lightly. Season with vegetable broth.

3. 3.

   Cut mozzarella into small cubes. Slice 50 g olives. Combine pasta, 100 g mozzarella cubes, olive slices, mushrooms, zucchini rounds, and half of the cooked onions. Season with consommé and half each of the two paprika powders. Stir in cream. Grease a baking dish with 2 tbsp oil and pour the mixture in.

4. 4.

   Mash tofu with a fork. Grate remaining 200 g zucchini finely. Briefly sauté grated zucchini in 1 tbsp olive oil on all sides. Add remaining mozzarella cubes, egg yolk, and remaining onions to the tofu and zucchini. Mix in crème fraîche and breadcrumbs. Finely chop remaining 50 g olives and add. Season filling with remaining paprika powder and consommé. Spread over pasta layer. Bake at 180°C for 60 minutes.