1 pound extra firm tofu
1/4 cup drained hot chunky salsa
1/8 cup chopped asparagus (optional)
1/8 cup diced onion
1 ounce diced black olives
1 tablespoon vegan Parmesan or nutritional yeast (I used Galaxy Foods)
1 teaspoon turmeric
Salt and pepper to taste
Olive oil for sauteing
1) Preheat oven to 375 degrees Fahrenheit.
2) Drain your tofu. I didn't press it, but I definitely squeezed most of the water out of it and dabbed it with paper towels.Break it up as best you can. I don't think a blender is necessary. A fork would do.
3) Heat a medium sized pan with the olive oil. Throw in the asparagus and heat for about 2-3 minutes. Add in the onion and continue for about a minute. Add the drained salsa vegetables and turmeric. Keep that going for a bit until the salsa liquid starts evaporating. Add the olives. Continue heating until almost all of the salsa liquid is gone and everything seems tender but not mushy.
4) Add the veggies to the tofu and add in the vegan Parmesan. Press mixture into a pie dish. It will shrink while cooking, so if it looks like it won't fit, don't worry. Stick that bad boy in the oven for about 30 minutes. Keep checking every 5 to 10 minutes after that. Ovens do vary, my friends. Once the top is brown and firm and the middle doesn't jiggle, take it out and let it cool off. It's much better after it cools and sets up.
I serve with vegan sour cream and salsa. The spiciness depends on how hot the salsa you use is. It's up to you, so run with it!
Source of recipe: Vegan version of my own "egg bake" recipe.