Cheesy Spinach Tofu Casserole
Cheesy Spinach Tofu Casserole is creamy, buttery and subtle in flavors with a mixed blend of healthy ingredients.
- 1 15 oz pack of extra firm tofu (pressed and chopped into square pieces)
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 assemble the casserole
Now take a small square/rectangle baking pan and the first layer of half of the spinach sauce.
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