Baked Florentine Scramble


Creamy tofu with spinach, vegan

This dish is super easy and the results are spectacular. This dish goes great with traditional brunch fare like toast and home fries and I also love it served with warm corn tortillas and guacamole, and/or as a filling for a breakfast burrito, you decide what works best for you. Note: I use sprouted extra firm tofu because it has a softer consistency than other extra firm tofu and sprouted is always best.

15.5 oz Sprouted Tofu Extra Firm (Wildwood or Trader Joes)
1/2 cup minced onions or shallots
1 clove garlic, minced
1 Tablespoon olive oil for sautéing and greasing pan (optional)
1 1/2 cups cashew cream
1 Tablespoon chickpea miso or other light colored miso
2 Tablespoons nutritional yeast
2 teaspoons turmeric
1 cup frozen spinach thawed (squeeze water out of spinach)
salt and pepper to taste (optional)

1. Preheat oven to 385oF
2. Drain and press the water from the tofu. Use a tofu press or wrap the tofu in a clean towel and gently press out the water. Paper towels will work too.
3. Crumble the tofu into medium to large chunks and place in a mixing bowl.
4. Heat a medium sauté pan with a pinch of salt. Once the salt is heated add 2 to 3 teaspoons of olive oil until it is hot.
5. Sauté the onions/shallots and garlic mixture until soft and translucent.
6. Add the sautéed onions/shallots and garlic to the tofu mixture and gently incorporate.
7. In a small bowl mix together the cashew cream with the miso, nutritional yeast, and turmeric. Add 3/4 cups of the cashew cream mixture and incorporate with the tofu, onions/shallots and garlic mixture.
8. Put the spinach in the same pan that the onions/shallots and garlic were sautéed and sauté for several minutes.
9. Evenly spread the spinach out on the bottom of a greased, heavy, ovenproof baking dish. Pour the remaining cashew cream mixture over the spinach and spread around evenly. Add the tofu mixture on top of the layer of spinach, and gently spread evenly.
10. Cover the dish with a sheet of ovenproof parchment paper and then a sheet of aluminum foil. Bake for thirty minutes
11. Remove the foil and parchment and bake an additional 10 to 15 minutes or until lightly brown and bubbly.
12. Serve with home fries and tortillas.
Creamy Tofu with Spinach

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