If you love a warm, savory breakfast or brunch dish, this creamy baked tofu and spinach recipe is a satisfying plant-based alternative to baked eggs. Silken tofu creates a soft, custardy texture, while spinach, tomatoes, and a dairy-free creamy sauce make the whole dish feel comforting and substantial.

Ingredients

• 1 tablespoon olive oil
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 14 ounces firm tofu, pressed and crumbled
• 8 ounces silken tofu
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• Salt and black pepper to taste
• 2 tablespoons unsweetened plant milk
• 2 tablespoons breadcrumbs for topping

Instructions

1. Preheat the oven to 400°F and lightly oil a small baking dish or 4 ramekins.
2. Warm the olive oil in a skillet. Add the spinach and cook just until wilted. Stir in the cherry tomatoes and cook for 1 minute more.
3. In a bowl or food processor, combine the firm tofu, silken tofu, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, pepper, and plant milk. Blend or mix until creamy but still textured.
4. Spread the spinach and tomatoes in the baking dish, then spoon the tofu mixture on top.
5. Sprinkle with breadcrumbs and bake for 20 to 25 minutes, until the top is lightly golden and the center is set.
6. Let cool for a few minutes before serving.

Serving ideas

• Serve with toast and sliced avocado.
• Add sautéed mushrooms or roasted red peppers for more flavor.
• Finish with fresh herbs or a pinch of chili flakes.

Read Also:

• Banana Bread Recipe
• Grilled Peaches Recipe
• Vegetable Smoothie Drink Recipe