SERVES 6 | PREP TIME: 10 MINUTES | COOKING TIME: 45 MINUTES

Ingredients

1 large red onion grated
2 garlic cloves grated
2 tbsp olive oil
½ red pepper diced
½ courgetti diced
8 cherry tomatoes cut in half
Salt & pepper

Tofu cream
350g of firm tofu drained
120ml rice milk
2 tbsp arrow root
1 tbsp Dijon mustard
3 tbsp nutritional yeast
1 tsp salt
¼ tsp turmeric

Preheat the oven to 180C.

First drain the tofu to remove all extra liquid. I usually place the tofu in a colander with a plate and a large sweet potato on top to press the liquid.

Place the olive oil in a saucepan over a medium heat and when warm add the onions and cook for 5 minutes, then add the garlic and cook for 1 minute.

Add the red pepper, courgetti and cook for 2 minutes, then add the tomatoes, spinach, season to taste, set aside.

In a food processor, add the tofu ingredient and blend till smooth, season to taste. Add the tofu mixture to the vegetables and combine well. Pour the mixture into a baking disk and bake for 40/45 minutes. Serve with a green salad.