Cheesy Spinach Tofu Casserole is creamy, buttery and subtle in flavors with a mixed blend of healthy ingredients. I was trying to come up with a vegan recipe as spinach and tofu being the main ingredients. At the same time I wanted a Cheese base and preferred a casserole bake that goes well with some healthy carbohydrate, preferably quinoa or enjoy as is. I have never tried making vegan cheese earlier at home. This time an idea struck me and I wanted to try it out. I was trying to create a hybrid cheese between Parmesan and mozzarella. I wanted a dry texture like Parmesan powder and the flavors of mozzarella cheese. In my research I came across this wonderful recipe of mozzarella cheese which I decided to implement my way and bring out the type of cheese that would go perfectly with my recipe.
For this recipe I made two different styles of cashew cheeses. One was creamy style for a thick base of the dish. The other cashew cheese was dry and crumbly to garnish at the top. I must say cooking with cashew nuts is easy and flavorful. Cashew nuts bring out the flavor of any recipe beautifully and it’s healthy too.
The nutty flavor of the cheese sauce well blended and layered with roasted tofu is simply outstanding. Every bite of this Cheesy Spinach Tofu Casserole is worth devouring. I served this dish with boiled quinoa for dinner. However, I enjoyed this casserole dish as is with my fork for my lunch. The leftovers were even tastier. This casserole is a make ahead recipe and can be refrigerated for couple of days. You just need to warm it up a bit and enjoy with your family. I can confidently say that this recipe is kid friendly, because Yashvi finished up her serving quickly and without fuss. However, I would recommend adjusting the salt according to your taste. For grown-ups, generously sprinkle crushed chili flakes to spice it up a bit.
Cheesy Spinach Tofu Casserole
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For the spinach cheese sauce
- 1 cup raw cashew nuts
- 1 cup dairy free milk
- 2 cups chopped spinach
- ½ cup warm water
- 2 tbsp. nutritional yeast
- ¼ tsp lemon juice
- Salt according to taste
- 1 15oz pack of extra firm tofu (chopped into square pieces)
For the dry cashew cheese
- ½ cup raw cashew nuts
- ¼ cup hot water
- 1 tbsp. nutritional yeast
- ¼ tsp salt
- ¼ tsp lemon juice
- 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.
- In the meanwhile, warm a frying pan and grease it well. Place the chopped tofu and let it roast until mild golden in color.
- 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.
- Preheat the oven at 350 degree Fahrenheit.
- Now take a small square/rectangle baking pan. Add the first layer of half of the spinach sauce. Spread the second layer with roasted tofu. Cover the tofu with the rest of the spinach sauce.
- Lastly, top it with crushed/crumbled dry cashew cheese. Bake it for 15 minutes. Sprinkle some crushed chili flakes and serve warm with boiled quinoa/rice on the side.
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.
Products used in this recipe
(this may contain affiliation link)
The post Cheesy Spinach Tofu Casserole appeared first on kiipfit.com.