Ingredients:
5 cups frozen spinach, thawed
1/2 teaspoon finely ground sea salt
2 ounces extra-firm tofu, mashed
2 ounces low-fat mozzarella cheese, grated
2 egg whites
1/2 tablespoon roasted sesame tahini
1 tablespoon dried onion flakes
1 teaspoon tamari
1/2 clove garlic, minced or pressed
1/2 teaspoon dry mustard (powder)
1/4 teaspoon ground black pepper
1 teaspoon nutritional yeast flakes (optional)
1/2 cup grapes or blueberries
1 cup fresh or thawed, unsweetened strawberries or raspberries
1 peach or plum, halved, pitted, and sliced
2 teaspoons fresh lemon, lime, or orange juice
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
2 macadamia nuts or
6 almonds or pecans, lightly toasted, chopped
Instructions:
1. Preheat oven to 350°F. Oil one shallow 6-ounce ramekin dish. Set aside. 2. Place thawed spinach in a large mixing bowl. Sprinkle with sea salt, mix with your hands for several minutes, until spinach wilts and releases moisture. Let stand for 10 to 15 minutes. Meanwhile, combine tofu, egg, cheese, tahini, dried onion, tamari, and spices in a 2-quart mixing bowl. Mix with a large wooden spoon. 3. Pick up one handful of spinach. Squeeze out as much water as you can, then transfer the wilted spinach to the mixing bowl with tofu. Repeat with remaining spinach. Discard spinach water. Mix tofu-spinach combination to evenly distribute seasonings. Transfer to prepared baking pan. Smooth the top with a wooden spoon or spatula. 4. Bake in preheated oven for 20 minutes or until firm to the touch and lightly golden around the edges. While casserole bakes, wash and slice fruit. Combine in a 16- to 24-ounce bowl. Mix citrus juice, vanilla, and spice in small dish. Stir, then pour over fruit. Add nuts. Toss gently. Allow to cool for 10 minutes. Alternatively, cover and chill, then serve cold with fruit salad.