Leslie Caza

(TDYC18008)

“Some things for every day and some things for special occasions too because life has both!”

1 cup red bell pepper, chopped
1 small onion, chopped
1 medium zucchini, cut into ½” cubes
2-12 oz pkg Mori-Nu tofu (firm is best but any will do)
¼ cup nutritional yeast flakes
¼ cup cornstarch
1 tsp salt or salt substitute (opt)
1½ tsp garlic and herb seasoning (Weber is nice, but others will do. If salt-free adjust the salt to your taste)
1¼ tsp Italian seasoning
¼ tsp turmeric
2 tsp lemon juice
1 cup lightly packed chopped spinach

Step 1
Preheat the oven to 375 degrees.
Step 2
In a no-stick skillet over medium heat, dry “roast” the red pepper, onion, and zucchini (or 3 c of vegetables) until the vegetables are tender and most of the liquid from the vegetables is cooked off.
Step 3
Put the tofu, nutritional yeast, cornstarch, lemon juice, and salt in a blender or food processor and puree until smooth and creamy, stopping occasionally to scrape.
Step 4
Add tofu mixture into skillet with vegetables and mix in Italian seasoning, garlic & herb seasoning, and turmeric.
Step 5
Add the chopped spinach, stir evenly.
Step 6
Spray an 8-inch square or round pan with non-stick spray.
Step 7
Spread vegetable/tofu mixture evenly into pan.
Step 8
Bake for 1 hour.
Step 9
Allow to cool a bit before serving. This dish sets up better after being chilled, so if you can make it a day in advance and reheat it, all the better!

Recipe tags: Peppers, spinach, Tofu, veggies, Zucchini