Tofu & Spinach Casserole
Having guests who are vegetarians? They’ll all want the recipe for this earthy, zesty casserole. It’s great for parties but also simple enough to whip up for a weeknight dinner. Serve family-style with potatoes or whole grains like quinoa, brown rice, or couscous. It also cooks up nicely in individual nonstick muffin tins – the perfect portable snack or lunch.
6 six ounces per serving
6 six ounces per serving
  1. Pre-heat oven to 400 degrees F.
  2. Drain tofu of water, then dice. Season with all-purpose seasoning.
  3. On a nonstick baking tray lightly sprayed with Pam, bake diced tofu just until firm, about 10 minutes.
  4. In a medium nonstick skillet over a medium flame, sauté onions, carrots, and bell peppers to moisten them, about 4 minutes.
  5. In a large stainless steel mixing bowl, combine baked tofu, sautéed vegetables, and all remaining ingredients except veggie topping. Using a large spoon, mix well.
  6. Pour casserole into a nonstick casserole dish lightly misted with Pam or an 8 x 13 buffet pan. Shake gently until level. Sprinkle veggie topping on top and bake at 400 degrees for 15 to 20 minutes.
Recipe Notes

* Make your own all-purpose seasoning by blending ingredients such as paprika, garlic powder, onion powder, dried oregano, and dried basil. You can also purchase our chefs’ Pritikin All-Purpose Seasoning online. Or call 866.430.3901.