400g firm tofu
2 Tbsp gluten free soy sauce
2 Tbsp nutritional yeast
1 Tbsp corn starch
½ red onion
1 bunch parsley
150g grated Angel Food Dairy-Free Cheddar
150g green olives
1 small red capsicum
2 minced garlic cloves
Preheat the oven to 190°C. Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.
Coat a medium frying pan with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat. Add garlic, capsicum black pepper. Fold in tofu mixture, cheddar, green olives, and parsley.
Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish
Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.