2 oz. angel hair pasta
1 large Vidalia onion, finely chopped
4 cloves garlic, minced
1 tsp. olive oil
4 Tbsp. water
2 lb. firm tofu
2-3 Tbsp. miso or soy sauce, to taste
2-3 tsp. salt
1/2 tsp. pepper
2 Tbsp. minced fresh basil
Dash of cayenne pepper
4 Tbsp. soy parmesan or nutritional yeast(optional)
1 10-oz. package frozen spinach, thawed and drained
• Cook the pasta according to the package directions. Drain.
• Sauté the onion and garlic in the olive oil and water.
• Blend the tofu, miso or soy sauce, salt, pepper, basil, cayenne and optional soy parmesan or nutritional yeast in a food processor until creamy. Fold in the spinach, the pasta and the onion-garlic mixture and pour into a large nonstick pie or tart pan. Bake at 400°F for 45 to 55 minutes or until set.
• Allow to cool for 10 minutes. Invert onto a serving plate.
Makes 6 servings