Per Request...

[lizzymommy]

Spinach Casserole

Comments

[lizzymommy]

For the previous poster who was looking for dinner-for-8 recipes, I would suggest doubling this, as it's 6-8 small servings (appropriately sized for me while watching diet and the 4-yr-old with an enormous appetite). Doubled proportions could easily fit in the same baking pan (with a baking sheet under to catch drips) or maybe just 1.5 times the amount.

I'm just thinking out "loud" here...

[emstar21]

I am definitely making this, probably not for my guests this weekend, but it sounds awesome. Thank you!!

[emstar21]

one question.... do you think this would half well? I am usually just cooking for me (the fiance is pretty picky) so I usually make 2-3 servings of whatever I'm making so I don't have to eat the same thing every day for the next week.

[lizzymommy]

totally. Just put it in a square baking pan instead of the 9x13.

Yum. :) I'm also guessing it would freeze fairly well...but I've not tried that. Basing that opinion on the fact that I've frozen just about everything in the casserole, as well as lasagna.

[cheves]

omg i have to make this immediately=)

[lizzymommy]

It's unbelievably, addictively yummy... Try it with sliced portabello mushrooms underneath the spinach/tofu mix!

[cheves]

well i don't like mushrooms, but i bet it is still soooo yummy without!!

[lizzymommy]

Most definitely. Had it without the 'shrooms for lunch today!

[sensation_rag]

On a related note, how much does tofu taste like soya milk? I find soya milk unpalatable, so I've never dared try tofu.

[lizzymommy]

tofu has, quite literally, no taste at all (well, reallyreally mild) and so it soaks up the taste of whatever you're cooking it with. This casserole taste very much like a regular lasagna (if you overlook the missing noodles!), with the tofu taking on a similar flavor/texture component of the ricotta. But smoother. Really hard to explain. :)

But it's super yummy. I'm very particular about substituting things, ie, if it doesn't taste as good as the original, I just flat out won't do it! And I had never substituted tofu for ricotta before, but this recipe was a vegan casserole (originally...before I got to it!) and since I already like tofu I tried it. I'm now sold on the substitution!

Did that help at all?

[sensation_rag]

Really helpful, thank you!

[lizzymommy]

My pleasure. I tried not to give the tried-and-true answer everybody gives for tofu: It doesn't taste like anything. Because it does! Kinda. But most people who are put off tofu don't like the texture - the kind who don't like scrambled eggs, etc.

[lizzymommy]

Heh...one last note. I forgot to say anything about not cooking off the spinach liquid...it's important for cooking the rice!

[lizzymommy]

12 oz aseptic box of Silken tofu - I used whatever was in the pantry, so it's likely it was extra-firm. It would be equally lovely with soft, as that would be closer to that ricotta texture. Honestly, any tofu should work fine. I used what I had on hand. :)