Spinach Casserole Cups
1 cup shredded vegan cheese
1 pound medium-firm tofu
3/4 cup mango salsa
4 (10 ounce) packages frozen chopped spinach
1 small onion, diced
1 small green pepper, diced
1. Preheat oven to 350 degrees F. Spray 2 muffin pans with cooking spray (or a petite loaf pan with 8 square cups).
2. Combine vegan cheese, tofu and mango salsa in a large bowl. Mix well. Microwave the spinach according to package instructions. Drain the excess liquid. Use paper towels to remove as much moisture as possible.
3. Add spinach to vegan cheese/tofu mixture. Add onion and green pepper to mixture. Mix well.
4. Divide evenly among muffin cups or loaf cups. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.