If you need a hearty, delicious and filling casserole, this is it! We brought this to a non plant-based brunch table, and it was the first dish to be devoured! The flavors are awesome.

Original recipe from Jennifer’s Kitchen

Prep time: 10 minutes

Cook time total: 50 minutes



  • 1/3 cup mashed tofu (about 2 ounces tofu from the package of tofu used for the filling)
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 3 Tbls. fine corn meal
  • 3/4 pound potatoes (about 2 medium potatoes)


  • 1 (14-oz.) package extra-firm tofu (save 2 ounces for the crust)
  • 1 medium onion, diced (about 1 cup diced)
  • 1/2 medium red bell pepper, diced
  • 1/2 cup frozen spinach (thawed and drained)
  • 3 cloves garlic, finely minced
  • 1 Tbls. + 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoon dried basil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoky paprika
  • 1/8 teaspoon dried rosemary


  • 3 cups water – divided
  • 1/2 cup raw cashews
  • 1/3 cup shredded carrots
  • 2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 Tbls. fresh lemon juice
  • 1 Tbls. tahini
  • 3 Tbls. tapioca starch or corn starch



  1. In a large bowl, combine 1/3 cup mashed tofu, salt, onion, garlic powder, and corn meal. Mix well.
  2. Shred or dice potatoes. Combine into tofu mixture.
  3. Press into a lightly oiled 8” x 8” baking dish.
  4. Bake at 425°F for 20 minutes.
  5. Make your cheese sauce while the crust bakes (instructions below).
  6. Then, put the filling together by heating a large skillet and sauté onion and pepper over medium heat for about three minutes until they begin to soften.
  7. Add garlic and spinach and sauté for three additional minutes.
  8. Crumble the remaining tofu and mix into the pan with vegetables. Stir in seasonings.
  9. Remove from heat and add this tofu mixture to your baked potato crust.
  10. Pour cheese sauce evenly over tofu.
  11. Return to oven; reduce heat to 350°F and bake for an additional 30 minutes until top is brown and bubbly.
    Serve hot or warm.


  1. Place 1 cup water and all other ingredients in high-powered blender and blend until very smooth and creamy.
  2. Add tapioca starch or corn starch and blend until mixed through.
  3. Pour into medium sauce pan. Pour the remaining 2 cups of water into the blender (to pick up all residual sauce) and add it all to sauce pan.
  4. Bring to boil over medium heat, stirring constantly, until sauce begins to thicken.
  5. Remove from heat.