I first made this recipe pre-vegan as a light summer supper served with a vibrant salad. I’ve since adapted it to make it vegan friendly, which works surprisingly well using a powdered egg replacer (orgran, ener-g etc) or pureed tofu, which of course offers extra nutritional value also. The only thing that can’t be replaced is the cheese, but its really not missed with the subtle spinach flavour, heat from red onions and crunchy, golden crust. It is very variable and great for using up leftovers or those greens lurking in the back of the salad crisper begging to be used.
Ingredients: Serves 8 – great cold for lunch the next day too….
- 2 1/2 cups (625ml) cooked rice
- 1 1/2 cups (375ml) finely chopped spinach
- 4 ounces firm tofu, crumbled (optional)
- 10 black olives, chopped
- 1/2 medium red onion, diced finely
- 1/3 (80ml) cup pine nuts or almonds, toasted (optional)
- 2 tablespoons olive oil
- 3/4 cup (190ml) soft silken tofu (to replace 3 eggs, or use powdered replacer)
- 3tbsp plain flour
- 1/2 teaspoon fine grain sea salt
- fresh ground black pepper
- salad to serve
Preheat oven to 400f/200c/gas mark 6. Rack in the top third. Grease a 9-10-inch round baking dish with a bit of olive oil.
Puree the soft silken tofu,salt and the flour together in a food processor until smooth. In a large bowl combine the rice, spinach, and crumbled firm tofu. Stir in the olive oil and all but about tablespoon each of the olives, red onion and nuts. Stir in the pureed tofu or other egg substitute with a good grinding of pepper. Bake for 30 minutes or until the rice is set, and the top toasty and golden, place under a hot grill for an extra crisp top layer. Remove from the oven, and sprinkle with remaining onions, olives, and nuts or combine them with a large salad for the side. Slice and serve hot.
Girls Girl and boy are growing up…….
Adapted from 101 Cookbooks