Tofu Spinach Casserole

Ingredients

• 15-16 ounce package organic tofu
• 3/4 cup raw almonds
• 1 tsp. tamari
• 1/2 cp. water
• 2 cloves garlic
• 8 ounces fresh mushrooms – cremini or white button
• One cup. diced onion
• 1-2 TB. cold pressed, unrefined olive oil
• 1-2 TB. Tamari
• 1/8 tsp. or less of unrefined sea salt
• One tsp. each dried thyme and dried basil
• Pepper to your liking
• 4-5 cps. fresh spinach chopped; or one package frozen chopped spinach, well-drained

Directions

1. Place tofu in a colander and allow to drain.
2. Spread almonds on a cookie sheet and bake at 325° F for 12-15 minutes until lightly browned and crunchy.  Toss with 1 or 2 tsp. tamari immediately after removing from oven.
3. Allow almonds to cool.  When cool, puree with water and garlic in food processor (small almond chunks are okay).
4. Heat olive oil in a skillet. Sauté onions with sea salt, thyme and basil over medium low heat for a few minutes. Add sliced mushrooms cooking until they release some of their water (approximately 10 minutes).  Add 1-2 TB. tamari and cook on a very low flame another 10 minutes.  If using fresh spinach, add it toward the end of cooking onions/mushrooms. Let cool.
5. Crumble drained tofu (tofu must be well-drained to reach desired consistency).
6. Combine all ingredients, including frozen spinach if using and it must be well drained, in a large bowl. 
7. Spoon into oiled baking dish and cover. Bake at 350° 20-30 minutes.  Texture should be firm and moist.
8. Top with some roasted chopped almonds.

Options

For deeper flavor and a meatier texture, a combination of fresh shiitake, portobello, and/or oyster mushrooms works well. 

Tofu Therapeutic Properties based on TCM