1 large yellow onion, chopped
8 ounces of sliced mushrooms (button or cremini)
1 large tomato, diced
3 Tablespoons of olive oil
½ teaspoon salt
½ teaspoon black pepper
1 package of baby spinach
2 cloves of garlic, minced
2 teaspoons of dried thyme
1 teaspoon of dried rosemary ( or 2 teaspoons of fresh rosemary-finely chopped)
2 teaspoons of dried oregano
2 packages of extra firm silken tofu (14 ounce aseptic boxes), drained
2 teaspoons Dijon mustard
1 ½ tablespoon arrowroot (or cornstarch)
½ cup non dairy milk
1/2 cup Sama SPREAD (Cheddar, Smokey, or Jalapeno)
¼ cup Sama SPREAD
-Preheat oven to 375 degrees.
-Grease a 9×13 baking dish.
-Heat olive oil in a large skillet. Add the onion, and cook until softened. Then add the mushrooms, stirring occasionally until brown. Add the salt, pepper, garlic, tomato, herbs and spinach. Cook about 5 minutes, stirring occasionally. Turn off the heat.
– Toss in the bread pieces and mix to distribute.
-Meanwhile, place all the custard ingredients in a food processor. Puree until completely smooth.
-Then transfer the bread and vegetable mixture into the baking dish. Pour the tofu custard over everything. Use a large spoon to press the custard into the vegetables and give everything a good stir.
-Dot/Drizzle top of casserole with ¼ cup of Sama SPREAD.
Bake for 40 minutes. Remove, allow to cool for about 10 minutes and then serve.