kaley pasta
inspired by a delicious vegan lasagne last night at k+c’s place, i set out to kinda recreate something like it. with kale, tofu, olives, gluten free pasta spirals, leftover auberrgine salsa, breadcrumbs and mozzarella cheese. so it was almost vegan, but i couldn’t resist using up the last of the cheese in the fridge!

• kale
• parsley
• small onion
• clove garlic
• green olives
• spiral pasta
• silken tofu
• leftover slasa
• breadcrumbs
• cheese (optional)
  

cook the spirals in boiling water till just done

wash the kale and parlsey and put them in the food processor

peel and roughly chop a small onion and some garlic, put them in too

process till finely chopped

heat the oil in a frypan, saute the green garlicky mix until soft

drain the tofu, mix it into the green mix, then mix in the spirals and olives

put mixture into a casserole dish, smooth the eggplant salsa over top and sprinkle breadcrumbs and cheese on top

bake until golden