Vegetable Pastel de Choclo Corn and Tofu

posted by RisaG 02-05-99 6:52 PM

Pastel de Choclo (Corn and Tofu Casserole)

Recipe By : Sundays at the Moosewood Restaurant
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med onions -- finely chopped
3 cloves garlic -- pressed
1 tbsp sweet paprika
2 tsp black pepper -- or more to taste
1 tbsp cumin seeds -- ground
2 tsp salt -- to taste
2 tbsp olive oil
3 cakes pressed tofu -- grated or crumbled
1 cup tomatoes -- chopped
1/4 tsp dried oregano
2 hard boiled eggs -- peeled/thinly sliced
3/4 cup pitted black olives -- whole
1/2 cup raisins
2 16 oz cans cut corn -- drained
2 eggs
1/4 cup fresh basil leaves -- chopped or 1 T. dry
1/4 tsp salt

Saute 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 the mixture evenly 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 eggs, basil, and salt. Pour this evenly over the top of the
mixture in the baking dish.

Bake, uncovered, at 350F for 45 minutes. The pastel should bake like a frittata and be lightly browned on top but still moist.

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