I had seen a tortilla pie made with beef mince and decided to do my own
veggie version last night with tofu. Turned out pretty good and was
polished off in minutes by the offspring who claims he has never had
anything with tofu that he liked before. I used pumpkin salsa which I
have been obsessed with ever since I tasted some in the US last fall.
You can use regular tomato salsa.
Ingredients
5-6 leftover rotis (thinner the better)
1 200 gms packet of tofu
1 tbsp each of finely chopped green, yellow and red capsicum
2 sprigs of spring onions, finely chopped
6-7 basil leaves, finely chopped
1-2 (or more) finely chopped green chillies
1/2 cup parboiled peas
1 cup pumpkin/tomato salsa
2 parboiled potatoes, peeled and finely sliced
1/2 cup grated cheese (I used Gouda, you can use any other that you like/have)
1/2 tsp crushed dried Rosemary
Sat
Olive oil to brush
Method
Crumble all the tofu in a bowl and add the spring onions, capsicum, chilli, peas and basil. Add a little salt and mix well.
Preheat the oven to 200 degrees Celsius
Brush a pie dish with olive oil and line with overlapping rotis, brushing each roti with olive oil as you go about making sure that the base and the sides are well covered.
Bake in the oven for about 5-7 mins
Spread the tofu mix evenly and press it in lightly to get an even surface. Spread the salsa on top, making sure all of tofu is covered. Top with a layer of sliced potatoes, again making sure all the salsa is covered. Brush with some olive oil and sprinkle cheese on top.
Now you can bake it as it is but since I had one more roti left, I cut it into strips and put on the top as a lattice of sorts, brushed with some oil and sprinkled with dried rosemary.
Bake in the oven for about 40 mins.
Take out, cut into wedges and serve with a salad.
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