Pastel de Choclo with smoked tofu and mushrooms

Ingredients for 4 servings:

• 400 g smoked tofu
• 4 cloves garlic
• 1 onion(s)
• 500 g mushrooms
• 2 tbsp oil
• 1 tsp salt (Kala Namak salt)
• 1 tsp turmeric
• 2 tsp cumin
• 2 tsp paprika powder
• 1 tsp salt
• 500 g corn
• 200 ml plant-based cream (Plant Cream Cuisine)
• 2 tbsp margarine
• 2 tbsp basil
• Fat for the mold
• 90 g olives, sliced
• 80 g raisins
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Chilean corn casserole – vegan version

Preheat oven to 180°C (top/bottom heat). First, press the smoked tofu. Peel and finely chop the garlic and onion. Clean the mushrooms and cut into quarters or sixths. Crumble half of the tofu into a pan or small saucepan and fry in oil. Once lightly browned, dissolve the kala namak and turmeric in 50 ml of water, add to the tofu, and fry for 4 minutes. In a pan over medium heat, fry the onions and garlic in oil until the onions become slightly translucent. Add the remaining diced smoked tofu, mushrooms, cumin, paprika, and salt. Cook until nicely browned. Melt the margarine in a pan or skillet. Blend the cornstarch and cream in a blender or food processor. Add this mixture to the margarine in the pan and simmer for about 5 minutes. The mixture should turn a nice golden yellow. Finally, add the basil leaves. Pour the tofu and mushroom mixture into a greased baking dish. Layer the crumbled tofu, olive slices, and raisins, then top with the corn mixture. Sprinkle with sugar. Bake in the preheated oven for 30 minutes. If desired, broil for up to 5 minutes at the end to brown the crust.