I brought this to a New Year’s Eve party and somehow… failed to mention it was vegan. People who would not have sampled it if they’d known it was silken tofu based said they really liked it. Although, when pressed, said they could tell it was “lite” but appreciated it wasn’t as heavy as their normal family recipes. It is from Vegetarian Times. I used a can and a half of artichoke hearts and two cups of frozen spinach because I found the ratio of the tofu mixture a bit high otherwise. I took out the cheese from the original recipe, but a sprinkle of vegan parmesan on top is a nice addition. Also, the tofu mixture alone is super delicious. I am working on a separate post for variations and uses…
Ingredients:
12 oz light silken tofu
2 tablespoons veganaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 cloves garlic, pressed
½ teaspoon onion powder
1 and a half cans artichoke hearts in water
2 cups frozen spinach
Vegan parmesan cheese
Spicy paprika
Directions:
Set oven to 400 F. Combine tofu, veganaise, mustard, lemon juice, garlic and onion powder in immersion blender beaker, or blender. Puree. Pour into a medium sized mixing bowl. Thaw spinach and squeeze dry (which is fun to do). Chop. Coarsely chop artichoke hearts. Add both to tofu mixture and stir to combine. Pour into a small casserole dish and sprinkle with vegan parmesan. Cook for 20 minutes. Dust with paprika. Serve while hot.
