200gm soyaroni pasta
1 tablespoon EVOO
1 large leek, finely chopped
2 garlic cloves, crushed
1 x 210gm can red salmon, drained
300gm silken tofu
½ bunch dill, roughly chopped
½ bunch parsely, roughly chopped
1 tspn sea salt
1 tspn black pepper, ground
1-2 medium tomatoes, thickly sliced
1 ¾ cups grated cheese mozzarella
Preheat the oven to 180C. Cook the soyaroni pasta in a large saucepan of boiling
water for 10 minutes. Drain well.
Heat the oil in a large saucepan. Add the leek to the pan and sauté until fragrant.
In a food processor add the tofu, eggs, salt, pepper and blend until smooth.
Once the pasta and leek mixture is cool, mix all ingredients together in a bowl
(apart from tomato and mozzarella cheese). Pour the content into an oiled baking
tin, topped with mozzarella cheese and slices of tomato. Cover with aluminium
foil and bake in an oven for 20 minutes (or until cooked).
Serve hot, accompanied by a garden salad and wedges of lemon.