Tricolor Tofu Casserole with Hazelnut Crumb

Hazelnuts make a great crunchy topping with breadcrumbs. You can use Panko or even fresh crumbs made by processing a slice or two of bread (especially day-old).
Topping:
½ cup hazelnuts
½ cup Panko crumbs
2 cloves garlic
1 heaping Tbsp Olive oil

½ lb tricolor pasta
1 small heat cauliflower, broken up into bite-sized pieces, about 4 cups
1 package firm tofu
2 tsp Bayou Cajun seasoning

3 Tbsp four
2 Tbsp butter
1 Tbsp olive oil
dash freshly-grated nutmeg, about 1/8 tsp
1½ cups milk

Preheat the oven to 375F. Toss the hazelnuts on a jelly roll pan and roast in the oven dry for 5 minutes, or until they become very fragrant. Watch them carefully, and shake pan once or twice so nuts do not burn. Remove nuts from oven and place in a food processor with the garlic. Buzz them until you get a coarse meal. Tip into a bowl with the Panko crumbs and toss together with the olive oil - I find my hands are the best tool for this.

Set the pasta cooking in a pot of salted water. Meanwhile, toss the tofu with the Cajun seasonings and salt and pepper generously. Heat a bit of olive oil in a non-stick skillet and brown the tofu for about 10 minutes over fairly high heat, stirring a few times. Add the cauliflower to the pasta for the last minute of cooking. Drain the cauliflower and the pasta. Toss pasta with a dash of oil to keep it from sticking and set it aside in a covered bowl.

Meanwhile make the sauce by melting the butter in the oil in a saucepan. Add the flour and whisk together about 3-5 minutes. Add the milk and bring to a boil, whisking often as the sauce thickens. Stir in the nutmeg. Fold sauce together with the pasta mixture and tip into a covered baking dish. Sprinkle crumb mix on top of casserole. Bake covered for 20 minutes. Uncover and bake for another 20 minutes.