This easy recipe was contributed by the Bittersweet Blog. If gluten and wheat are not a concern, feel free to use regular soy sauce or tamari in place of the wheat-free Tamari.
- 1 Package Silken Tofu
- 1 Tablespoon Wheat-Free Tamari
- 1 Teaspoon Spicy Mustard
- 1 Tablespoon Nutritional Yeast
- 1/2 Teaspoon Thyme
- 1/4 Teaspoon Tumeric
- 1 Teaspoon Lemon Juice
- 1 1/2 Cups Cooked or Frozen Spinach
- 1/2 Medium Onion
- 3 Cloves Garlic, Minced
Preheat your oven to 400 degrees, grease an 8 inch cake pan and set aside.
Get out your food processor and toss in your tofu, along with all the spices. Puree so well that it makes you nervous. (I honestly thought I had overdone it and made frittata mousse, but that’s actually kind of what you’re aiming for.)
In a small skillet, saute your onions until translucent and deliciously fragrant. Throw in the garlic, and cook for another minute or two. Remove from heat and combine with your [thawed, if originally frozen] spinach. Add to tofu mixture, and make sure all the veggie bits are evenly distributed in the tofu. Pour into the cake pan and slide into the oven for 25 – 30 minutes. Perhaps to would help to set it under the broiler for a bit to brown the top further.
Cut into fourths, it makes 4 relatively small portions. I might suggest making a sizable side to go with it, or atleast cooking up more “Smart Bacon” than I did!