Step 1-Start by making the marinara. Heat the margarine or olive oil in a saute pan over medium heat. Once hot, add the herbs and saute for a minute or two, being careful not to burn. Add garlic and saute for 30 seconds. Add tomatoes and bouillon or salt. Simmer until the sauce is the consistency you like. Since this sauce is going on top of a casserole, you might want to cook it a bit longer than you usually would, so that it's not watery; a thicker sauce will work better here.
Step 2-While the sauce is cooking, chop the cauliflower into very small pieces and steam.
Step 3-Then make the herbed tofu ricotta. Mix together the tofu, salt, basil, rosemary, marjoram, lemon juice, yeast, olive oil (if using), pepper, and the cornstarch/water mixture.
Step 4-Next, make the white sauce. Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, lemon juice, mustard, and the yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add the salt and pepper and whisk over medium-high heat until mixture is thickened;it should coat the back of a spoon thickly.
To assemble the casserole
Step 1-Place the tofu ricotta in an oiled 1 1/2-qt casserole dish--shallow and long works better than deep and narrow. Press it down to form an even layer.
Step 2-Mix the cauliflower with the white sauce and spread it over the tofu in an even layer. Add the tomato sauce on top of the cauliflower, top with bread crumbs, and bake at 400 F for 20-25 minutes, until bubbly and browned.
Step 3-Let stand at least 5 to 10 minutes, before serving so the casserole can set up. It is a 'soft set' while warm, though, so be gentle if you want identifiable squares.
Okay...MY version was yummy. Here's what I wound up doing. I did not have canned tomatoes so I took 3 very lovely ripe summer tomatoes fresh from a farm and roasted them in a pie plate with about 6 cloves of unpeeled garlic and 1 medium onion, sliced. I roasted them at 450 for 30 minutes. I whirred the roasted veg in the food processor with about 2 tsp of dried basil and 1/4 cup olive oil and 1 tsp salt.
I made the tofu ricotta with soft tofu and about 1/4 cup almond meal from Trader Joes and 2 tbs olive oil and 2 tsp herbes de provence in addition to a few tbs of nutritional yeast.. I also added some olive oil. I wound up adding about 1/4 of a head of cauliflower left over from steaming the cauliflower.
I topped it with fake parmesan cheese from some vegan cookbook (it involves whirring sesame seeds, salt, and nutritional yeast in a blender)...the whole thing was SO DELICIOUS.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 37.1mg||1 %|
|Potassium 523.7mg||14 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 6.6g|
|Protein 5.2g||7 %|
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Calories per serving: 69
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