- 1 (14- to 16-ounce) package silken tofu, drained
- 1/2 cup canned light coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch
- 1 tablespoon tahini
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 leek (white and light green part only), chopped
- 1/2 (14-ounce) block firm tofu, drained and crumbled
- 1/2 cup asparagus tips
- 1/2 cup chopped roasted red bell peppers
- 1/4 cup Kalamata olives, pitted and chopped
- 1/2 cup loosely packed fresh basil, chopped
In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, cornstarch, tahini, turmeric and black pepper. Set aside.
Heat a large skillet over medium heat until hot. Add leeks and cook until beginning to brown and stick to the skillet, about 5 minutes. Add a splash of water to the pan and stir well to dissolve any browned bits. Add crumbled firm tofu, asparagus, red peppers and olives; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
In a large bowl, combine tofu and vegetable mixture with puréed tofu mixture and basil. Pour mixture into the prepared nonstick skillet and bake 20 minutes. Remove from the oven and gently run a knife or rubber spatula around the edge to prevent sticking. Return to the oven and continue to bake until golden and firm, about 15 minutes. Let rest for 10 minutes before slicing.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.