2 large potatoes, sliced 1/4 inch thick
1 box frozen spinach, thawed (about 20 min in microwave at 20 percent power)
1 small zucchini, thinly sliced
3 slices onion, broken into rings (more or less if desired)
1 brick firm tofu
1/4 cup nutritional yeast
2 Tbsp olive oil, plus enough to lightly coat small casserole pan)
2 Tbsp. minced garlic (dried - about 4-6 cloves fresh)
2 Tbsp water (if needed)
1 tsp. rosemary
salt to taste
Preheat oven to 375. Crumble tofu into food processor, add nut. yeast, garlic, rosemary (or preferred spices), salt, and oil. Blend until smooth and ricotta-esque, adding water if needed for consistency.
Lightly coat small casserole - 2 or 3 quart? - with olive oil. Line with potato slices. Layer onion, spinach, zucchini,spread 1/2 tofu "ricotta" over it, add another layer of potato, and repeat.
Slowly pour soymilk over everything until dish is almost full. Place in oven on a cookie sheet or foil to catch drips. Bake covered for 1 hour, then uncovered for 1/2 hour.
Voila! Potato-Spinach-Tofu Casserole Thingy!