1 (12 ounce) packages
lite silken firm tofu
garlic cloves, minced
1 (15 1/2 ounce) cans
artichoke quarters in water, drained, rinsed and chopped
frozen chopped spinach, thawed and squeezed dry
grated parmesan cheese
( or grated veggie mozzarella cheese)
paprika, for dusting
- Preheat oven to 400°F.
- Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
- Transfer to bowl.
- Stir in artichokes, spinach and cheese.
- Spoon into 8-inch glass pie dish or casserole.
- Bake for 20 minutes.
- Dust with paprika before serving.