This is a veganized version of my mother’s spinach cheese souffle. It turned out pretty well, by using tofu and cashews for the dairy. Inspiration for the muenster cheese substitute came from Veg Family. The ingredient list seems long, but it’s very quick and you probably have most of the items in your kitchen already.
½ lb. firm tofu, frozen, then thawed
2 TBL. raw cashews
1/4 c. water
2 TBL. nutritional yeast
2 TBL. lemon juice
1 TBL. tahini
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. coriander
1/2 tsp. paprika
10 oz. pkg. frozen leaf spinach
3 egg replacers (I used Ener-G)
salt & pepper to taste
Preheat the oven to 350. Blend cashews and water in a food processor or blender. In a large bowl, mix all spices, lemon juice and tahini with cashew paste. Crumble the tofu with your fingers and add to the bowl. Stir in spinach until it well combined. Season with salt and pepper. Pour in “buttered” casserole dish or 8 x 8 baking pan and bake for 50 minutes at 350” or until top is slightly browned.