Spinach & Tofu Casserole with Pepper and Rosemary Sauce

It’s lunch time! It will be quick, tasty, and of course healthy. To prepare this dish I used one of the ingredients that I almost always have in my kitchen: spinach. If you are looking for ideas on how to sneak a vegetable that is rich in a number of health-promoting substances into the diet of your loved ones who do not necessarily like it, this recipe will be a great way to do so. Tip: if you cut the casserole into small pieces, it can also be a perfect snack or side dish ?

Preparation:

I fried chopped onion in hot oil together with spinach, garlic, sun-dried tomatoes and diced tofu. I mixed the eggs with the spices and then with the fried ingredients. I poured the mixture into a baking tray lined with baking paper. I baked it at 180°C until the top was slightly golden. After baking, I sprinkled the grated mozzarella over the casserole.

I fried the chopped garlic in melted ghee, added the tomatoes and thinly sliced pepper. I added a little water, seasoned with salt, pepper and dried rosemary to taste. I stewed the sauce for a few minutes until the pepper was tender.

I cut the casserole into smaller pieces and served it with the pepper sauce ?

The distinct taste of pepper sauce highlighted with a herbal note of dried rosemary is sure to bring a nice surprise to your taste buds! 🙂