Cheesy Spinach Tofu Casserole is creamy, buttery and subtle in flavors with a mixed blend of healthy ingredients. I was trying to come up with a vegan recipe as spinach and tofu being the main ingredients. At the same time I wanted a cheese base and preferred a casserole bake that goes well with some healthy carbohydrate, preferably quinoa or enjoy as is. I have never tried making vegan cheese earlier at home. This time an idea struck me and I wanted to try it out. I was trying to create a hybrid cheese between Parmesan and mozzarella. I wanted a dry texture like Parmesan powder and the flavors of mozzarella cheese. In my research I came across this wonderful recipe of mozzarella cheese which I decided to implement my way and bring out the type of cheese that would go perfectly with my recipe.
For this recipe I made two different styles of cashew cheeses. One was creamy style for a thick base of the dish. The other cashew cheese was dry and crumbly to garnish at the top. I must say cooking with cashew nuts is easy and flavorful. Cashew nuts bring out the flavor of any recipe beautifully and it’s healthy too.
The nutty flavor of the cheese sauce well blended and layered with roasted tofu is simply outstanding. Every bite of this Cheesy Spinach Tofu Casserole is worth devouring. I served this dish with boiled quinoa for dinner. However, I enjoyed this casserole dish as is with my fork for my lunch. The leftovers were even tastier. This casserole is a make ahead recipe and can be refrigerated for couple of days. You just need to warm it up a bit and enjoy with your family. I can confidently say that this recipe is kid friendly, because Yashvi finished up her serving quickly and without fuss. However, I would recommend adjusting the salt according to your taste. For grown-ups, generously sprinkle crushed chili flakes to spice it up a bit.
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