This versatile recipe can be used anytime you wish to replace cheese: as a topping for dishes like pizza, canapes, in sandwiches, or as a filling for pasta such as vegan cannelloni (yummy recipe to come !)
1 lb block of firm tofu
2 tbsp tahini
2 tbsp nutritional yeast
2 1/2 tbsp minced shallot
2 cloves garlic, minced
1/2 tbsp lemon zest
1 1/2 tbsp lemon juice
black pepper, freshly grated nutmeg and sea salt, to taste
3 cups baby spinach, steamed, chopped and drained well
Carefully drain the tofu of any excess liquid, then crumble it.
In a bowl, add the tofu, the tahini, nutritional yeast and shallots and mix to combine. Then stir in the garlic, nutmeg, lemon zest and lemon juice. Mix and add the sea salt and pepper.
Lastly, fold in the chopped spinach and mix one last time.
If the tofu and spinach were properly drained, the mixture should hold together well but should not be too wet.