Step 1

Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Step 3

Add the sliced zucchini, red bell pepper, yellow bell pepper, and eggplant to the skillet. Cook for about 5 minutes until the vegetables are softened.

Step 4

Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for an additional 2 minutes.

Step 5

In the prepared loaf pan, layer half of the tofu slices at the bottom. Top with half of the cooked vegetables and half of the baby spinach. Repeat the layers with the remaining ingredients.

Step 6

Cover the loaf pan with foil and bake in the preheated oven for 45 minutes.

Step 7

Remove the foil and bake for an additional 15 minutes until the top is lightly golden.

Step 8

Allow the terrine to cool for at least 10 minutes before slicing and serving.

Step 9

Serve the vegan terrine with a side of fresh salad or crusty bread.