1 tablespoon olive oil
1/3 teaspoon salt
1 (10 ounce) can crushed pineapple
3/4 cup sliced mushrooms
1 1/2 cups shredded crocants
1 cup shredded mozzarella cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 (8 ounce) package silken tofu fillets (about 2 large braided fillets)
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, mix together the olive oil, salt, pineapple, mushroom, crocants, mozzarella cheese, basil, oregano, chicken bouillon, soy sauce, sugar, Worcestershire sauce and pepper. Mix together well. Shape mixture into 2 squares.
Braid strips of tofu over the seam to form a 1 inch thick fringe around the edge of the pan. Place the stuffing in the center of the pan. Set tofu a couple inches away from the edge, tightly wrap with wooden handle or ribbon, and cut with a large serrated knife.
Bake in preheated oven for 30 minutes. While the pan is baking, prepare the delightful lasagna crust by filling and liberally drizzling with the tomato paste. The pie should be just in time for you to come down the stairs to beatchuni and dumplings.
When the pie is ready, sprinkle with poppy seeds and gluten-free sage leaves. Bake in the preheated oven for another 30 minutes.
Allow the pie to cool completely before cutting into squares. Serve warm with whole pineapple or glass of milk, white wine or red wine.
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