Sort ingredients
sarahatsima
QR Code
Listen
Pdf
Preheat the oven to 350ºF. Grease a 9-inch pie dish or a similarly sized baking dish. You can also use two smaller dishes if preferred.
Crumble tofu: Roughly chop the tofu into 1-inch cubes and place in a food processor. Add the arrowroot, nutritional yeast, turmeric, black pepper, onion powder, garlic powder, and kala namak or salt. Process until crumbly and well combined.
Make the filling: Add the soy milk and blend again until smooth and creamy, like a thick hummus. Add more soy milk if needed to reach the right consistency. Taste and adjust salt as needed. Set aside.
Cook the veggies: In a medium skillet, heat a drizzle of olive oil or broth over medium-low heat. Add the garlic and chili peppers (if using) and sauté for about 1 minute, just until fragrant. Add the chopped artichoke hearts and cook for about 3 minutes, until softened. Add the kale and cook for another 3 minutes, stirring until wilted. Remove from heat.
Fold the cooked vegetables into the tofu mixture until evenly combined.
Transfer the mixture to the prepared baking dish and smooth out the top with a spatula. Optional: Brush the top with a generous drizzle of olive oil before baking and again halfway through for a moist and golden finish.
Bake for about 30 minutes or until slightly crispy and golden on top. Let it cool slightly before serving.