Spinach casserole is a great dish to prepare if you are expecting a lot of people, or as a brunch item to feed a crowd. The lemon zest brings out the flavors, and its super smooth texture melts in your mouth. Also an awesome vegan option!
yield: 6-8 servings
1 package of organic baby fresh spinach 1Lb/454g
1 large onion chopped
1 package organic sprouted firm tofu 14oz/397g
1 tablespoon olive oil
2 tablespoon nutritional yeast
1 tablespoon sesame seeds
1 tablespoon hemp seeds
1 cup garbanzo bean flour
1 cup water
Zest of 1 lemon
Heat oven to 375F.
Spray a round casserole dish with olive oil.
In a non stick pan add olive oil, onion, salt and pepper. Sauté for few minutes, then add the spinach. Sauté until the spinach is wilted. Set aside.
In the food processor add tofu, (break the tofu with your hands first), salt, pepper, nutritional yeast, sesame seeds, garbanzo bean flour, water, and zest of lemon. Mix until smooth. Add the spinach/onion mixture and pulse until combined. Pour into the prepared dish and bake in the oven for about 30-45 minutes (or until the top starts to get golden). Let it sit before cutting for at least half an hour. It is tasty even in room temperature. I like to drizzle mine with home made tahini sauce. Enjoy!