This recipe is from Vegangela and calls for puff pastry. I made it with out the pastry. LOVE IT!
1 tbsp. olive oil
1 small onion, chopped
1 garlic, minced
1/2 bag fresh spinach
1/2 cup cashews, soaked in water for an hour and drained
1/2 block firm tofu
1/4 cup nutritional yeast
4 tbsp. soy milk
1/2 tsp turmeric
salt & pepper to taste
1 sheet defrosted puff pastry dough
1/4 tsp paprika
Preheat oven to 375 degrees.
Heat olive oil over medium heat, and sauté onions and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soy milk and turmeric. Blend until you have a creamy, even consistency (add more soy milk if needed)
In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
Bake in oven for 30 minutes, or until mixture is set and crust has browned.