I am the Batman (lavajin) wrote in vegancooking,
I am the Batman
lavajin
vegancooking

Potato-Spinach-Tofu Casserole

I don't have a pic 'cause the camera's batteries are dead, but this is what I just made, and it turned out quite nummiful!

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
unsweetened soymilk

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!
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