Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Educator1
Spinach CasseroleIngredients (use vegan versions): 1 package frozen chopped spinach
1 half package tofu
8 oz shredded soy cheese, divided
1 cup of your favorite meatless spaghetti sauce
1 small onion, chopped
Directions:Thaw and drain frozen spinach. Drain and crumble tofu and mix with spinach. Add 1 cup spaghetti sauce and chopped onion. Stir well. Pour mixture into small casserole dish and cover with half of the shredded soy cheese. Bake at 350 degrees for 20 minutes. Add remainder of soy cheese, and bake another 10 minutes. Delicious!!
Serves: 6
Preparation time: 45 minutes start to finish
I made this last night; it was super easy and really yummy. I'd suggest serving it with rice or couscous. My husband thought it would also make a good filling for lasagne.
Archived comment by: shana
We loved this recipe...simple, fast and absolutely delicious! Thanks! Cindi
Archived comment by: c.
What type of soy cheese did you use--jack, cheddar, mozzarella??
Archived comment by: lou
My wife and I tried this with a side dish of brown rice. It was absolutely delicious. Thanks!
Archived comment by: tom
I liked it. Its good with x-tra sauce on the side, or in a pita.
Archived comment by: lauren
This was very yummy. I sauteed the onions before placing them in the mixture, and used 10 ounces of fresh spinach (which I chopped finely). I added 1 1/2 cups of tomato sauce and 12 ounces of soft tofu. I served it over rice, and tried it in a pita too. Both yummy. I think this would be best served as a filling for those big pasta shells...with additional sauce poured ALL over them (YUM!).
Archived comment by: christine
I've tried maybe close to 50 recipes from VU and this is still my favorite. So easy and so yummy. The only modification that I make is to add a couple cloves of fresh, minced garlic and always double the recipe. I use cheddar-style Soymage.
Archived comment by: annieVeg
Great recipe! Until tonight my signature dish was toast. I cooked this thing with only a few injuries and minor disasters and it still came out good. If yall knew me...you'd know that's saying ALOT. B
Archived comment by: neurobrooke
Simple, quick, and delicious--tastes like lasagna without the effort! I used a little less spinach and soy cheese (Follow Your Heart Vegan Gourmet Mozzarella cheese). I also just added the spinach frozen (too hungry to wait for defrosting)--turned out a little juicy but acceptable and this helps the leftovers the next day to stay moist. I might suggest to saute the onions some before adding as they're still a little crunchy in the finishe'd casserole. I'll definitely be making this tasty little dish again!
Archived comment by: willwolf
What kind of tofu did you use? And was it frozen and then thawed?
Archived comment by: lola1074
Lola1074--I used regular water-packed firm tofu. I did not freeze it beforehand. I just drained and pressed the tofu. I usually only freeze/thaw tofu when I'm going for a chewier, meatier consistency. Here, the tofu is used more like ricotta cheese, so the freezing isn't necessary.
Archived comment by: willwolf
Thanks willwolf!
Archived comment by: lola1074
After deciding to cook this for dinner one night, I was worried that this recipe would be too plain or bland. Boy, was I wrong -- it is SO delicious and easy! (I actually like it cold as leftovers best.) This is what I did: I use 2 packages of frozen spinach, 1 block of tofu, 2 cups of Newmans Own Marinara, and 1 10-oz. package of Vegan Gourmet mozzarella. The remaining sauce in the jar I spread on the bottom of the 13x9-inch pan. YUM!!!
Archived comment by: uhblondie
I made this last night for my meat-eating friend and his son. I agree about cooking the onions a little first. I put a layer of sliced portabella mushrooms under the tofu-spinach and they cooked up great and added a nice bit of flavor & texture.
Archived comment by: zebraluna
This is a great recipe. I like to add some minced garlic (as someone else suggested) and some chopped mushrooms. I've tried this a few times and I think red onion is the way to go. It doesn't need any pre-cooking, unlike most other kinds of onion.
Archived comment by: djphilli
my husband made this for dinner tonight - it was really good. he cooked the onions and added some garlic as suggested. YUM!!
Archived comment by: tofooFighter
Made this with fresh spinach, some fresh garlic, sauteed yellow onion, firm tofu, sauce & mozzarella. Served it with bulgur wheat... delicious! I forgot to press the moisture out of the tofu but it wasn't overly runny--especially leftover, it had all mingled nicely. Firm tofu seems to make it more like a stew, less like a lasagna filling tho that might be good too.
Archived comment by: gOJUGRL7
I made this the other night and it was very yummy and good for you. I have acid reflux and this caused no problems: a big plus for me!
Archived comment by: nikib5
