2large eggplantscut lengthwise into 1/4-inch slices
Small sprinkle of salt and pepper
1package extra firm tofu14 oz./397g
1heaping teaspoon garlic powder
1heaping teaspoon dried dill
1tablespoonapple cider vinegar
1cup chopped red onion130g
1bunch spinachwashed and chopped into large pieces.
3 1/2cupsmarinara sauce945g (recipe linked under Assemble, step 2, click on Marinara Sauce)
Bake the eggplant
Preheat oven to 350°F (175°C).
Place the eggplant on a baking sheet and sprinkle with salt and pepper. Place in the oven and bake for 10 minutes, take out and set aside.
Make the vegan ricotta
Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet, and set aside for 10 - 15 minutes.
Crumble the tofu in a mixing bowl until there are no big pieces, and then add the nutritional yeast, garlic powder, dried dill, salt, apple cider vinegar and water. Stir until everything is combined and set aside for now.
Make the veggies
Heat a skillet over medium heat for 3 minutes. Add onion and cook for 3 minutes, stirring frequently so they don’t stick. Add a splash of water if they start to stick.
Add the mushrooms, salt and parsley and saute for an additional 3 minutes. Add the spinach, turn off heat and stir until the spinach is combined. Set aside for now.
Make sure the oven is preheated to 350°F (175°C).
Evenly spread 1/2 cup of marinara sauce (135g) on the bottom of a 9x13 baking dish and layer evenly as follows:
single layer of eggplant over the sauce
1/2 of the veggie mixture
1/2 cup of marinara sauce (135g)
layer of eggplant
1/2 cup marinara sauce (135g)
all of the ricotta
2 cups of marinara sauce (540g)
Place in the oven uncovered and bake for 30 minutes.