Good base recipe.
Substitute canned crushed tomatoes for the stewed to get a thicker, richer tomato taste. I use San Marzano when I can get them.
Add a pinch or two of dried oregano to the sauce while simmering so the sauce tastes more "Italian". I always add a small pinch of red pepper flakes to tomato sauce to give it some zing, but not enough for serious heat.
Thoroughly mix a pinch of salt, pepper, and ground nutmeg into the spinach before layering.
I don't use firm tofu for recipes like this. Firm tofu is much better for a stir fry or saute. I would use soft tofu (I've used it on pizza) and I would probably bump up the seasonings added to the tofu just a touch for more flavor.
Taste everything as you're making this. If something seems too bland add more herbs and seasonings to taste.
The biggest problem with vegan food (and the reason non-vegans often refuse to eat it) is that it's always under-seasoned. Herbs and spices are vegan. Use them with a free hand. Just watch out for the salt.
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3 users found this review helpful
Good base recipe.
Substitute canned crushed tomatoes for the stewed to get a thicker, richer...
