Mexican casserole

Ingredients for 2 servings:

• some potatoes
• 1 bell pepper(s), color as desired
• 1 carrot(s)
• 1 tomato(s)
• 1 small can of corn
• ½ piece(s) smoked tofu
• 2 tbsp peanuts or cashew nuts, salted
• 1 tbsp nutritional yeast
• 3 tbsp flour
• 3 tbsp margarine
• 150 ml soy milk (soy drink)
• 1 tbsp tomato paste
• oil
• Salt
• Cayenne pepper
• Paprika powder, sweet and hot

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian, vegan

Oil a medium-sized baking dish. Slice the potatoes, line the bottom of the dish, brush the potatoes with oil, and season well. Bake the potatoes at 200°C for 10 minutes. Meanwhile, chop the bell pepper, carrot, tomato, and tofu, and drain the corn. Place the vegetables and tofu on top of the potatoes, season, and drizzle with a little oil. Bake for another 10 minutes. In the meantime, prepare the yeast spread (can also be replaced with cheese): Heat the margarine, stir in the tomato paste, add the nutritional yeast, then pour in the soy milk and thicken with flour. Finally, season lightly. Remove the casserole from the oven, scatter the peanuts and yeast spread on top, and bake for another 5-10 minutes, ideally with the broiler on.