Macaroni au gratin with textured soybeans

Preheat the oven to 180°. Chop the garlic and the onion and put them in the pan (I do it in the wok) with the oil. In the meantime, boil enough water and when it reaches 100°C (boiling) pour part of the water into the textured soybeans to hydrate it (until it is covered). Leave it for a while. Pour the rest of the water in a pot on the fire to cook the macaroni. Remove them from the fire a little before they are al dente.

In a separate pot, make the fried tomato. Add oil, wait for it to heat up and then the crushed tomato with spices (garlic powder, salt, pepper).

If the onion and garlic are already done, add the textured soybeans and peas. Add spices to taste and cover. Leave on medium-high heat for 10 min. approx. and keep watching and stirring. Then, when the pasta is ready (about 8 min. cooking time). Mix in the wok the whole wheat macaroni with the soy and others.

When the fried tomato is done, add the macaroni and the rest of the ingredients to the tomato sauce. Stir to mix everything well and leave for about 2 minutes to finish cooking the pasta with the tomato.

Put everything in an ovenproof bowl and add the mozzarella on top. Leave it in the oven for 5 minutes and it's ready!

I recommend waiting 3-4 minutes because it is very hot!