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A spatula showing Cheesy Spinach Tofu Casserole

Cheesy Spinach Tofu Casserole

Cheesy Spinach Tofu Casserole is creamy, buttery and subtle in flavors with a mixed blend of healthy ingredients.
Course Main Course
Cuisine American, fusion, Indian
Keyword spinach and tofu curry, spinach and tofu recipe, spinach tofu
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 360kcal
Author Gunjan


For cashew cheese

For the spinach sauce


  • 1 15 oz pack of extra firm tofu (pressed and chopped into square pieces)


  • Preheat oven at 35 degree Fahrenheit.

How to make cashew cheese

  • In a clean food processor combine all the ingredients of cashew cheese and process as smooth as possible.
  • Heat a small sauce pan and pour the blended cashew cheese in it and cook for 2-3 minutes until a soft dough like formation begins. Turn off the flame. In another bowl combine ice water and a pinch of salt. Divide the cashew cheese into 6 small balls and drop them in the cold water. Let it settle for couple of minutes and drain the water. Keep the cashew cheese aside.

How to make spinach sauce

  • In a food processor combine 1 cup cashew nuts and dairy free milk. Blend it smooth.
  • Warm a sauce pan and pour the blended milk into it. Let it cook on a low flame for a minute.
  • Add spinach, warm water, nutritional yeast, lemon juice and salt. Stir and cook on a low flame for couple of minutes. Turn if off when it starts to thicken. Let it cool. Once cooled blend this sauce in a blender as smooth as possible and keep it aside.

How to prep tofu

  • Warm a frying pan and grease it well. Place the chopped tofu and let it roast until mild golden in color.

How to assemble the casserole

  • Now take a small square/rectangle baking pan and the first layer of half of the spinach sauce.
    first layer in a casserole
  • Cover it with the roasted tofu as the second layer.
  • Top it with leftover spinach sauce as the third layer
  • Lastly, top it with cashew cheese. Place it in the oven and bake it for 15 minutes.
  • Feel free to sprinkle some crushed chili flakes as per your taste and pair it with quinoa/steamed rice.


  • I used unsweetened coconut milk that comes in tetra pack from So Company to lighten the coconut flavor. Unsweetened almond milk can also be used for this recipe.
  • The leftovers can be microwaved for warming it up again.


Calories: 360kcal | Carbohydrates: 16g | Protein: 21g | Fat: 24g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg