Ingredients

• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 2 medium zucchini squash, ,sliced in thin rounds 1/8 inch
• 8 oz asparagus, ,small bundle, sliced in bias
• 8 ounce spinach, cooked, well drained and chopped
• 1 medium onion, cut into thin slices
• 1/2 pound tofu, sprouted and cubed 3/4 inch
• 1 1/2 tablespoon dijon mustard
• sea salt and black pepper to taste
• 3/4-1 cup vegan Parmesan cheese
• 2 1/2 Tbsp olive oil
• 1/2 teaspoon garlic powder
• 1/2 cup basil, in small ribbons. Can use thyme a s well

Cooking Instructions

Preheat oven to 400F

For the vegan parmesan cheese: Blend all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will get clumpy. Set aside.

In a cast iron or oven-safe skillet, sauté onion in 1/2 Tbsp olive oil over medium-high heat stirring often, until soft and starting to brown – about 10 minutes. If you have the time for more flavors, cook the onions longer at gentle cooking until they caramelize, sweet and brown.

Season with sea salt and black pepper. Set aside.

Add asparagus, squash and spinach to a mixing bowl and top with remaining 2 Tbsp olive oil, salt, and black pepper, 1 tsp garlic powder (optional), and 2 Tbsp of the vegan parmesan cheese and basil. Toss to coat.

Add the tofu to the bowl, and toss gently with the other veggies without breaking it too much.

Spread the mustard in the bottom of the skillet and cover with the onions. Top with vegetables.

Bake for 20 minutes.

Then, take the dish out of the oven, stir the veggies and top with an even layer of the vegan parmesan cheese. Bake for another 10-15 minutes or until the top gets golden. Then broil on high for the last 1-2 minutes to toast up the top (optional). Let rest for a few minutes before serving.

Notes

Equipment
• Chef’s knife
• Mixing bowls
• Food processor
• Oven-safe skillet