1 (14 ounce) package of extra firm tofu, drained and cut in small cubes
1 (14.75 ounce) can of cream style corn
2 carrots, shredded
⅓ cup instant rice
¼ cup soy milk
Salt and pepper, to taste
For the octopus:
32 braided pretzel sticks
8 sliced black olives
A few handfuls of goldfish
Instructions
Preheat the oven to 375 degrees.
Add the tofu, cream style corn, carrots, rice, and soy milk to a 9 x 13 inch casserole dish. Stir well, but gently, so the tofu doesn’t break apart.
Add salt and pepper. Stir again.
Place casserole dish in the pre-heated oven. Bake for 35-45 minutes until bubbly.
Allow casserole to cool for 5-10 minutes. Put equal amounts of casserole in the center of 4 large plates.
Use the back of a spoon to push casserole into an octopus shape (an oval with a flat bottom).
Put two slices of black olive on top of each shape for the eyes.
Arrange 7 or 8 pretzels underneath for the legs.
Arrange goldfish around the octopus. Enjoy!
Notes
This casserole is gluten-free, dairy-free, and vegan, if you omit the pretzels and goldfish used to make the octopus. You can also use gluten-free pretzels and gluten-free/vegan fish crackers, if you can find them!
Recipe by A Bite of Inspiration at https://abiteofinspiration.com/2017/03/16/finding-dory-recipe/