3 tbsp. olive oil
2 tsp. garlic powder
1 garlic clove pressed
1/2 a block of extra firm tofu cut into cubes (i used white wave from whole foods)
2 tsp. brewers yeast
2 10 oz. package of frozen spinach
2 tsp. nutmeg
1 tsp. asian hot sauce
salt and pepper to taste
1 6 oz. container of plain soy yogurt
2 tbsp. better than cream cheese
Preheat oven to 350 degrees.
In a pan heat olive oil, garlic powder and garlic clove over medium heat. Add tofu cubes. Season the cubes with brewers yeast, plenty of salt and pepper. Let the tofu cubes brown on all sides (I acutally usually cheat and only brown two or three of the sides and call it done).
Defrost the frozen spinach and add both packages to the pan. Season the pan with nutmeg, salt, pepper and hot sauce.
In a bowl, mix yogurt and cream cheese together. Turn off the heat and remove the pan. Add to the bowl 1 tablespoon of the spinach and tofu mixture from the pan. Stir together then add another tablespoon of the spinach and tofu mixture. Continue adding and stirring the mixture until half of the pan is added. Then add the rest of the pan contents to the bowl and mix one last time (you do all that to temper the yogurt and cream cheese and prevent it from curdling). Now is a good time to taste. You may need more salt (the soy yogurt I used was very sweet and needed extra salt to balance the taste).
In a baking dish, layer in the mixture. Spread it out. Bake for 20 minutes.