Ingredients
450g extra firm tofu
1 cup milk
1/4 cup nutritional yeast
1/4 cup corn flour
2 tsp dijon mustard
2 tsp hing
1 tsp black pepper
2 tsp salt
1/2 tsp tumeric
1 tbsp herbs
1 cup cheese
4 medium potatoes
250g spinach
Handful cherry tomatoes
Directions
Boil potatoes till tender
Wilt spinach in boiling water and squeeze out excess water
Add to blender first 10 ingredients listed
Take a bowl with potatoes and spinach, add in blended mixture and cheese
Top with cherry tomatoes
Transfer to lined baking tin
Bake on 190 for 30 mins or until golden and firm in the centre
Allow to cool for 10mins before cutting
Enjoy!
