Tofu Spinach Casserole

Judy Sweet, Aptos CA “This is not only my favorite recipe, but my special recipe I often serve when I have guests over for dinner.” Everybody raved about Judy’s recipe in our test kitchen, too!

Veggie Type: Vegan or Lacto

Prep Time:
Cooking Time:
Total Time:
Servings: 9
1 medium onion, chopped
2 cloves garlic, minced
4 tablespoons butter or margarine
2 pounds firm tofu, mashed
2 10-ounce packages frozen chopped spinach, thawed
1-1/2 cups seasoned bread crumbs
1 cup grated Romano cheese, or vegan equivalent
1 cup boiling water
1 teaspoon each: salt, pepper, and garlic powder
Cooking spray

1. Preheat oven to 350° and lightly spray a 9 x 13-inch baking dish. In a large skillet over medium heat, sauté onion and garlic in 2 tablespoons of the butter or margarine until softened, 3 to 4 minutes. Set aside.
2. In a large mixing bowl, combine tofu, spinach, 1 cup of the bread crumbs, cheese, water, salt, pepper, and garlic powder. Toss to distribute ingredients, breaking up any large clumps of spinach. Stir in sautéed onion and garlic. Spread tofu mixture evenly into prepared baking dish.
3. In a small saucepan, melt remaining 2 tablespoons butter or margarine. Stir in remaining bread crumbs. Crumble topping mixture evenly over casserole. Bake 30 to 40 minutes, until browned and heated through. Cut into 9 rectangles to serve.
Makes 9 servings

Tofu Spinach Casserole


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