Potato-Spinach Casserole with Trumpet Mushrooms

Step 1

Preheat oven to 400°F. Bring a large pot of water to boiling. Add potatoes; boil 4 minutes to partially cook them. Drain; return potatoes to pot.

Step 2

In an extra-large skillet cook onion, mushrooms, 2 teaspoons of the garlic powder, and the thyme over medium 10 minutes or until vegetables are just tender. (The mushrooms should release enough moisture to prevent vegetables from sticking.) Add spinach and season with sea salt and pepper; cook 2 minutes more.

Step 3

Transfer half of the spinach mixture and half of the grated tofu to the pot with potatoes.

Step 4

For sauce, in a blender combine the remaining eight ingredients and the remaining 2 teaspoons garlic powder. Cover and blend until smooth.

Step 5

Add sauce to the pot with potatoes; stir to combine. Transfer mixture to a 13×9-inch baking dish. Spread the remaining spinach mixture and remaining tofu over the potato mixture. Cover with foil or an oven-safe lid.

Step 6

Bake 20 minutes; uncover and bake 15 to 20 minutes more or until edges and top start to brown. Let stand 10 minutes before serving.