Soyaroni Salmon Casserole


Serves: 4-8


200gm soyaroni pasta

1 tablespoon EVOO

1 large leek, finely chopped

2 garlic cloves, crushed

4 eggs

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.