4 Servings 40 min Cook
1 Tbsp Olive Oil
1 Small Onions
1 Cloves, minced Garlic
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1/2 Cup, pieces or slices Mushrooms
1 Cup Spinach
1 Lb Tofu
1/2 Tsp Turmeric
1 Tbsp Nutritional Yeast
1 Dash Salt
1 Dash Pepper
2 Cup Vegan Mozzarella Style Shreds
3 1/2 Pieces Tater Tots
Pre-heat the oven to 350 degrees F.
In a large skillet, saute the chopped onion, garlic, and red pepper in a little olive oil over medium heat.
Once the onions are translucent, add the mushrooms and spinach.
Saute until the mushrooms are soft and the spinach is wilted.
Crumble the tofu over the vegetables and add the turmeric, nutritional yeast and salt and pepper.
Stir well to combine.
Remove from heat and stir in the 1/2 cup of non-dairy shreds.
Arrange the tater tots in a casserole dish.
Spread the tofu mixture over the tater tots in an even layer.
Top with an extra sprinkle of shreds, if desired.
Bake for about 30 minutes.
Enjoy as is or serve with hot sauce.
