Cauliflower and Tofu Casserole

• 2 whole Cauliflowers, Chopped Into Bite Size Pieces
• 8 whole Tomatoes, Ripe
• 4 cloves Garlic
• 1/2 pounds, 78 ounces, weight Tofu, Extra Firm
• 2 whole Onions, Peeled, Diced
• 1/2 cups Dry Inactive Yeast Flakes
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Ground Pepper
• 1/2 cups Mixed Dry Herbs I Used Basil, Thyme, Parsley, Oregano

1. Steam the cauliflower in a steamer basket over a pot of boiling water for about 15 minutes.
2. Add the tomatoes and the garlic cloves into your food processor and blend until you get a smooth paste.
3. Set aside.
4. Mix the steamed cauliflower with the tofu, onions, dry yeast flakes, salt and pepper.
5. Put the mixture into a casserole pan.
6. Pour the tomato sauce over the top.
7. Sprinkle with dry herbs.
8. Bake in the oven at 375 degrees F for about 20-25 minutes.
9. Serve!

cauliflowers, tomatoes, garlic, onions, yeast, salt, ground pepper, herbs i

Taken from tastykitchen.com/recipes/main-courses/cauliflower-and-tofu-casserole/ (may not work)