Scrambled Tofu Casserole with Mushrooms and Spinach

forksoverknives.com

Trudy Del Brocco

2 cups chopped red onion

16 oz. fresh cremini or button mushrooms, chopped

2 medium red bell peppers, cut into ½-inch dice

¼ cup chopped fresh parsley

12 cloves garlic, minced

2 teaspoons dried oregano, crushed

2 teaspoons dried thyme, crushed

1 teaspoon ground turmeric

2 12-oz. package extra-firm tofu, drained and crumbled (5 cups)

2 cups packed fresh spinach or arugula

2 tablespoons lemon juice

1 teaspoon black salt or sea salt

Freshly ground black pepper, to taste

8 slices whole wheat bread

½ cup cherry tomatoes, halved

Ketchup

Directions at forksoverknives.com

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