TinTexas' Tofu & Spinach Crustless Pie
1 oz. whole wheat angel hair pasta
1/2 large sweet onion (1050 or Vidalia), chopped fine
2 cloves garlic, minced
1 teaspoon olive oil
2 tablespoons water
1 carton firm tofu, frozen, thawed and drained (12 oz.)
2 tablespoons red miso
4 large fresh basil leaves, minced
6 oz. frozen spinach, thawed and drained
2 tablespoons nutritional yeast
1/2 teaspoon black pepper, fresh ground if you have it
dash of kosher salt and cayenne pepper, to taste
Preheat oven to 400 degrees Fahrenheit.
Cook angel hair pasta.
Using a large pot or skillet, saute the onion and garlic in the water and olive oil until the onion is translucent.
When the pasta is done, drain and add it to the skillet with the cooked onion and garlic.
Using a big blender or food processor, blend the tofu, miso, basil, nutritional yeast, salt and peppers until it's creamy like a hummus. It didn't work in my blender so I had to transfer to the food processor so unless your blender is really large, use the processor. If you only have a small blender, try mixing 1/4 of the tofu with the rest of the ingredients, putting it in a bowl and then creaming the rest of the tofu in the blender and then mixing the two by hand until they're well combined.
Add the tofu mixture and the spinach to the onion/pasta mixture in the skillet. Combine well.
Spray a deep dish pie pan with cooking spray (I used a nice glass one.) Transfer the tofu/spinach mixture to the pan and bake for about 30 minutes until the tofu is set. Around the edges should just be starting to turn brown.
Allow to cool down some and enjoy!