1 large loaf of Italian crusty bread
1/2 block tofu
1/2 cup either raw blanched almonds or raw cashew pieces
Salt to taste
3 Tbsp. cornstarch
1 to 2 Tbsp. onion powder
1 tsp. garlic powder
2 Tbsp. sweet paprika powder
2 cups chopped broccoli or asparagus, chopped
1 cup thawed mixed vegetables
1 Tbsp. olive oil
1 1/2 cups water
1 recipe of any of our strips that you will find in our blog, cut in small pieces once made
Cube the bread in small pieces and put in a cookie sheet and toast in the oven till bread is firm and dry.
In a blender, process the tofu with the cornstarch, the cashew pieces or blanched almonds, and the water till smooth and creamy.
In a bowl, pour the mixture and add the rest of the ingredients, including the toasted bread, mix thoroughly.
Scoop into a baking dish. Bake at 375º F for 45 minutes. Remove the dish from the oven and let it rest at room temperature for about 15 minutes before serving.
Don't Take Desperate Steps. . .