Tofu Spinach Casserole

 photo tofu_zpse23d6890.jpg

1/2 block of tofu
13 oz can spinach
4 oz can mushrooms (stems and pieces)
garlic to taste
1 T Thyme
1/4 cup chopped onion
sliced cheddar cheese
1/4 cup wheat germ
1 T butter
3 T tarragon
leftover stuffing

Place tofu in cheesecloth (or bandana) and express all the water until it crumbles and looks like cottage cheese.

Drain spinach and mushrooms and mix with tofu.

Add garlic, thyme, tarragon and onion and mix together.

Butter casserole dish or loaf pan and line with cheese. Fill with mix and top with more cheese then butter, parsley, wheat germ and stuffing.

Bake at 350° until hot.

Emily says it looks terrible and tastes wonderful and she had two helpings… even Mom ate all of hers although she wasn’t sure she’d ask me to make it again. Sorry for the imprecise measurements- I created it on the fly in college and I’m guessing at most of it. (Yeah- I don’t measure if I’m not using a recipe. Bad wren!)

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