3 cups uncooked rombi pasta (or any short cut ribbon noodles)
3 (10 oz) packages of frozen chopped spinach, thawed
1 1/4 cup matzo meal or plain bread crumbs
1 small onion, finely chopped
12 oz extra-frim silken tofu
1 cup vegetable broth
2 tbs olive oil
1/4 cup lightly packed, chopped fresh dill
2 tbs lemon juice
3/4 tsp salt
1/2 tsp ground black pepper
nonstick cooking spray
1. Boil noodles according to package and preheat the oven to 350. Drain spinach.
2. Blend vegetable broth, oil, and tofu until smooth. Add to mixing bowl with bread crumbs.
3. Add spinach, pasta, and remaining ingredients to bowl. Mix well, use hands if needed.
4. Coast casserole dish with spray. Press mixture into dish. Bake for 30 minutes. Let cool before slicing.
From the Veganomicon