Norma Koski's Tofu Tomato Focaccia

• 1 3-inch square block of tofu
• 2 teaspoons olive oil
• 2 teaspoons tamari sauce
• 4 teaspoons nutritional yeast
• 1 6-inch square slab focaccia
• Grated soy-Parmesan cheese
• 2 tablespoons olive oil
• 4 medium garlic cloves, minced
• 1 6-ounce can tomato paste
• 1 32-ounce can tomato puree
• 4 tablespoons nutritional yeast
• 2 tablespoons maple syrup
• 1 tablespoon chopped fresh basil
• 1 tablespoonchopped fresh parsley
• 1 tablespoon chopped fresh oregano
• Salt and freshly ground pepper to taste
• 8 cups cleaned spinach leaves
• 3/4 cup nutritional yeast
• 1/4 cup sunflower seeds
• 3 garlic cloves, peeled
• 1 teaspoon salt
• 13 cup olive oil

1. Place tofu on a double-thick layer of paper towels on a plate; cover with another double-thick layer.
2. Weigh tofu down with a can; let drain for 1 hour.
3. Meanwhile, make the tomato sauce: heat the oil in a 3-quart saucepan over medium heat.
4. Add the garlic and sautefor 1 minute, until golden.
5. Stir in the tomato paste and cook, stirring, until boiling.
6. Stir in the puree, nutritional yeast, syrup and herbs; season with salt and pepper.
7. Let simmer gently while making the pesto.
8. For the pesto: combine the spinach, yeast, sunflower seeds, garlic and salt in a food processor.
9. With the machine running, pour in the oil through the feed tube.
10. Process, using the pulse motion if the spinach isn't moving down on its own, until pureed.
11. Set aside.
12. Preheat the oven to 375 degrees.
13. Cut the tofu into four 1 1/84-inch-thick squares.
14. Heat the oil in a skillet over medium-high heat and sear the tofu on both sides.
15. Brush each piece on both sides with tamari sauce and sprinkle each with nutritional yeast.
16. Set aside.
17. Cut the focaccia into four squares and cut each piece in half crosswise.
18. Spread the cut side of the bottom pieces with a thin layer of tomato sauce and place a piece of tofu on top of each.
19. Spread the tofu with a thin layer of tomato sauce, and sprinkle with soy-Parmesan cheese.
20. Place on a baking sheet and bake until heated through, about 7 minutes.
21. Meanwhile, brush the cut side of each top piece with pesto.
22. Place one piece, pesto side down, over each tofu focaccia square.
23. Bake again, until the tops are crispy, about 7 minutes.
24. Serve immediately.

olive oil, tamari sauce, nutritional yeast, focaccia, soyparmesan cheese, olive oil, garlic, tomato paste, tomato puree, nutritional yeast, maple syrup, fresh basil, parsley, fresh oregano, salt, cleaned spinach leaves, nutritional yeast, sunflower seeds, garlic, salt, olive oil

Taken from cooking.nytimes.com/recipes/8662 (may not work)