Spinach & Tofu Casserole Recipe

Spinach
Sedates Yang
high blood pressure, headache, dizziness

Moistens Dryness
thirst, constipation, diabetes

Nourishes Blood & Stops Bleeding
nosebleed

Tofu
Nourishes Yin and Moistens Dryness
constipation

Clears Heat from Lung & Stomach
stomach and mouth ulcers, swollen gums, cough

Sedates Yang
high blood pressure

6 blocks of firm tofu (6 pounds total)

1 quart of medium diced onions

1 tablespoon of minced garlic

2 tablespoons of olive oil

3 bunches of spinach (washed, drained, shredded or finely cut)

2 tablespoons of tahini

2 tablespoons of lemon juice

Salt & pepper to taste
12 pieces of phyllo dough
Lemons & parsley for garnish

Cover the tofu with something heavy to squeeze out the water.

Saute onions and garlic in oil until the onions are soft (can add mushrooms if you like).

Add spinach. Cook until spinach is tender.

Take the tofu and crumble it up with your hands.

Add the onion & spinach mixture to the tofu and then add the remaining ingredients except the phyllo.

Season with salt & pepper to taste.

Oil a casserole pan, and line it with 4 sheets of oiled phyllo. Spread half of the tofu mixture on top. Then lay down 4 more sheets of oiled phyllo and spread the remaining tofu mixture on top. Finish with remaining 4 sheets of oiled phyllo.

Bake casserole for 30 minutes at 350 degrees or until phyllo is golden.

Garnish with lemon wedges and parsley.