• 12 ounces ( 340 g) chard
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
• 1/4 cup (60 ml) plain soy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon potato starch or cornstarch
• 1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
• 1/4 teaspoon onion powder
• 1/8 teaspoon turmeric
• 3/4 teaspoon salt (or to taste)
• 1 pinch nutmeg
• 1/8 teaspoon cayenne
• 2 teaspoons fresh thyme leaves (or 1 tsp. dried)
Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.
Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.
Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Serving size: 1/4 of a recipe (8.3 ounces).
Originally found here