- 2 shallots, minced
- 1 zucchini, shredded,
- 1 head broccoli, chopped
- 1 bunch chard or spinach, chopped
- 1 package water-packed extra firm tofu, pressed
- 1 package silken tofu
- 1/2 cup non-dairy milk
- 1/4 cup nutritional yeast
- 2 tbsp corn starch
- 1 tsp Italian herb blend
- 1 tsp pink or sea salt
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1 tbsp Parmesan substitute, optional
Preheat oven to 350 degrees.
Saute shallots and broccoli in a cast iron or other oven proof skillet with a little water. When broccoli is bright green and shallots are soft, add the shredded zucchini and chard. Crumble the pressed tofu and stir into vegetable mixture. Cook until no water remains in the pan.
Put remaining ingredients, except Parmesan substitute, in a blender and process until smooth.
Pour into vegetable tofu mixture and stir until combined. Top with Parmesan substitute, if desired.
Place in oven and bake for 30 minutes.