Tofu and spinach gratin made with mushrooms, carrots and leeks. Delicious, comforting and creamy, this recipe is an excellent way to eat a bunch of spinach and is perfect to serve to non-vegetarians who insist that vegan food has no taste. 


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Serves 2-3 people
  • 500 g of frozen spinach
  • 250 g of smoked tofu
  • 200 ml of vegetable cream
  • 1 onion
  • 2 garlic cloves
  • 1 carrot
  • 1 small leek
  • 100 g of fresh mushrooms
  • Others (to taste): olive oil, salt, black pepper, soy sauce, powdered ginger, garlic powder Seeds (sesame, flax-seed, sunflower, pumpkin ...)
  1. Smash the tofu and season with soy sauce, salt, pepper, ginger and garlic powder. Reserve.
  2. Defrost the spinach in the microwave, drain and reserve.
  3. Sauté the onion in half moons with the bay leaf in the oil. When it starts to become transparent, add the sliced ​​garlic, the grated carrot and the sliced ​​leek. 5 minutes later, add the mushrooms, spinach and tofu and cook until the mushrooms are cooked.
  4. Add the soy cream and adjust seasonings, taking it back to the heat for 2-3 minutes to wrap everything well.
  5. Place everything in an oven baking tray and cover with the seeds. Bake in the oven at 180º for 15 to 20 minutes (do not let the seeds burn).