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Spinach Casserole

What you need: 

1 (10 ounce) package frozen chopped spinach
1/2 pound tofu
1 cup spaghetti sauce
1 small onion, chopped
8 ounces vegan cheese, shredded, divided

What you do: 

1. Preheat oven to 350 degrees F. Thaw and drain frozen spinach. Drain and crumble tofu and mix with spinach.
2. Add 1 cup spaghetti sauce and chopped onion. Stir well. Pour mixture into small casserole dish and cover with half of the shredded cheese.
3. Bake for 20 minutes. Add remainder of cheese, and bake another 10 minutes. Delicious!!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

WOW.

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I want to thank the person for submitting this reciepe to the group. Although rather busy with work I needed something quick to prepare for dinner for myself and my family. i pretty much followed the originald directions while also using other reviewers suggestions and the casserole came out GREAT! The left overs are even better now that it is all meshed together even more. I used Prego Four Cheese marinara sauce (plausibly too much ...guess i shoudl have done half the bottle but it all worked out) and sprinkled some on the bottom of the casserole pan. Thereafter i sauteed the onions, garlic, and mushrooms together. While this cooled off I defrosted and drained my spinach and got my hands into the mix by placing that and the tofu block in a bowl and being very strategic about mixing it thoroughly together so my family would not notice that tofu was used. I also sprinkled quite a bit of nutritional yeast in which blended in nicely. After that i cut up some fresh tomatoes and began layering the casserole topping it off with vegetarian cheese. I fought hard to stay away from the regular dairy. Let it cook on 350 for 35-40 mintues and it was wonderful! My meat eating cousin swore that chicken was in it and some other relatives said it was great. I barely used any seasoning except a small pinch of sea salt. Thanks again.  :D

p.s this was SUPER fast to make and very cheap too, which was great on my watch/pockets!

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I had this without the cheese and it was still delicious!  It took all of 30 seconds to make it, so it was just a great recipe, thanks!

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Thanks for sharing this very easy recipe! I made a few substitutions and additions to my dish tonight. First I used a whole bag of fresh chopped spinach instead of the frozen. I added some browned Tofurky Italian Sausage and sauteed mushrooms to the spinach/tofu mix along with extra sauce (about 3 cups instead of 1!) and Vegan Gourmet mozzarella shredded on top. It came out much saucier than it should but I didn't mind as I spooned it over herbed rice and had a very tasty vegetarian dinner! :) I'm sure it would have been good over pasta as well. I packed some for my non-veggie husband's lunch tomorrow. I'm sure he'll love it and won't miss the meat!

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This was very easy, delicious, and healthy!  I took the suggestions of previous posts and sauteed the onion with some garlic beforehand.  In addition, I salted the mixture to taste and sprinkled some nutmeg in there too before baking.  My husband and I really enjoyed it.  Thanks!

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OK I cooked this tonight as I said I would. I read some of the posts and decided since so many compared it to lasagna that I'd change it up a little.

I sautéed onions, minced garlic and water chestnuts in olive oil for about 3 minutes. I stuffed al dente mannicotti and topped with moz cheese, cooked for 20 minutes, then added more spaghetti sauce and cheese for an additional 10 minutes.

I was very good. Next time I'll add more spice including more pepper and add oregano!

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Tofu is definitely a learning experience, but don't give up on it yet. Try different degrees of firmness (I always use water-packed extra-firm, almost never do I use silken...it's just my preference), make sure it is pressed and drained VERY thoroughly, different methods of cooking (sauteeing, light frying, baking, etc.), and so on. It's all about experimentation and seeing what you like. Another good trick to try is freezing the tofu, thawing, and then pressing/draining - it gives it a much chewier consistency. Anyway, I didn't like tofu at first either, now I LOVE it!!! Good luck! :-) (By the way, this dish is quite tasty.)

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I haven't tried this yet but I'm going to make it for dinner tonight.
since starting veg, I've stuck mostly with beans for protein. Tried tofu once in lettuce wraps. I'm not trilled about the texture of tofu. Perhaps I need to learn to play around with it more.
I'm going to add water chestnuts to this I think!

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This is my first recipe from this site and oh boy, it was DELIC!  And super darn easy! Would definately recommend it to make for non-veggies as well. 

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;D This recipe rocks!!! I added crimini mushrooms and used red onion... yum, yum, yum! My non-vegan husband ate 1/2 of the whole recipe stuffed in a pita!! Thanks for the wonderfully easy and tasty recipe!!!!!

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