Notes: This was pretty good. Might make again in the future. I used fresh spinach, broccoli and green onions. Served it with a salad.

Ingredients:
1 pound extra-firm tofu
1 tsp onion powder
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1½ tbsp Dijon mustard
1 tbsp lemon juice
4 cup fresh greens (any), chopped
¼ tsp red pepper flakes

Directions:
Preheat oven to 350 F. Grease a shallow 9″ pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it’s even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).

Source: The Happy Herbivore Cookbook