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12oz. box firm organic tofu, drained and mashed or 6 cooked scrambled eggs
16 oz salmon, cooked, flaked **
3/4 cup mayonnaise
1/2 cup minced fresh onion
3 tablespoon chopped pimientos or chopped roasted red pepper
3 tablespoons lemon juice
8 oz. frozen peas
2 teaspoon dried dill weed

topping:
3/4 cup sliced almonds
2 cups whole grain bread crumbs
Olive oil
1/2 t sea salt
1t black pepper

Preheat oven to 350 degrees. Oil a 2 quart baking dish.

Add tofu or eggs to a medium mixing bowl. Add remaining ingredients except topping ingredients and combine well.

Spoon mixture into oiled casserole dish

In a bowl combine bread crumbs and enough oil to make the bread crumbs very wet. Add salt, pepper and almonds and spread on top of casserole dish.

Bake covered at 350 for about 25 minutes, then take cover off and bake for 10 more minutes or until lightly browned. Serve immediately.

4 to 6 servings
**if using canned salmon, I love “Chinook & Company Wild Sockeye Salmon”. www.chinookandcompany.com