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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is amazing served warm topped with oven roasted cherry tomatoes and fresh basil, but cold for lunch with a salad is equally tasty! Ingredients:
10 oz frozen spinach, thawed and squeezed dry, chopped |
1/3 cup roasted red peppers, diced |
12 oz silken lite tofu, pureed |
4 egg whites, beaten slightly |
1/3 cup fat-free, unsweetened soy milk |
1/2 tsp oregano |
1/2 tsp basil |
1 tsp garlic powder |
1/2 tsp onion powder |
2 tbsp nutritional yeast |
salt and pepper to taste |
Directions:
1. Preheat oven to 350°F, and grease a 9 springform pan with PAM.
2. Scatter chopped spinach and peppers into the bottom of the pan.
3. Beat tofu, egg whites, soy milk, herbs, garlic and onion powders, nutritional yeast, salt and pepper.
4. Pour over vegetables, smoothing down with a spatula.
5. Bake for 50 minutes.
6. Cool 10 minutes before turning out and serving.
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