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Packaged vegan cream cheese makes this special occasion dish very rich.
Prep Time50 mins
Cook Time35 mins
Total Time1 hr 25 mins
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 20 ounces frozen spinach thawed and most liquid squeezed out
- 1 8-ounce package Tofutti Better Than Cream Cheese divided
- 3/4 cup soy milk divided
- 1/4 teaspoon nutmeg
- 14 ounces extra-firm tofu (one 14-16 ounce pkg.)
- 2 tablespoons nutritional yeast
- 2 teaspoons oregano
- 2 tablespoons lemon juice
- 2 tablespoons kalamata olives minced
- 1 pinch cayenne
- 1/4 teaspoon cumin
- 1 1/2 teaspoons salt or to taste
- black pepper to taste
- 6 matzos (about 6 inches square)
- 1/2 cup pine nuts
Heat a non-stick pan. Add onion and cook until translucent, about 3 minutes. Add the garlic and spinach and cook, stirring, until hot. Then add 1/2 of the Tofutti and 1/4 cup milk, stir until well blended, and remove from heat.
Put the remaining Tofutti into a blender along with the rest of the soy milk and the nutmeg. Blend until smooth. Set aside.
Mash the tofu well with a potato masher. Add the nutritional yeast, oregano, lemon juice, kalamata olives, cayenne, and cumin. Mix well, then add it to the pan with the spinach. Stir until combined and then add salt and freshly ground pepper to taste.
Preheat oven to 400F. Lightly spray a 9×13-inch baking dish with non-stick spray (parchment paper may also work).
Place two of the matzos in the bottom of the baking pan. Pour about 1/4 cup of the Tofutti mixture over them and use a brush to coat the matzos well. Cover with half of the spinach. Put two more matzos over the spinach, coat with another 1/4 cup of Tofutti mixture, and top with remaining spinach. Put the final two matzos on top, cover with the remaining Tofutti, and sprinkle with pine nuts.
Bake uncovered for about 20-30 minutes, until golden and set. Cool for 10 minutes before cutting and serving.
Serving: 1serving | Calories: 336kcal | Carbohydrates: 39g | Protein: 13g | Fat: 15g | Sodium: 662mg | Fiber: 5g