Preparation Time: 10minutes Cooking Time: 20minutes
1 tofu, shredded
7 oz seitan, chopped
8 oz dairy- free cream cheese (vegan
1 tbsp Dijon mustard
1 tbsp plain vinegar
10 oz shredded cheddar cheese
Salt and ground black pepper to taste
Preheat the oven to 350 F and grease a baking dish with cooking spray.
Set aside. Spread the tofu and seitan in the bottom of the dish.
In a small bowl, mix the cashew cream, Dijon mustard, vinegar, and two-thirds of the cheddar cheese.
Spread the mixture on top of the tofu and seitan, season with salt and black pepper, and cover with the remaining cheese.
Bake in the oven for 15 to 20 minutes or until the cheese melts and is golden brown. Remove the dish and serve with steamed collards.
Calories475:, Total Fat:41.2g, Saturated Fat:12.3g, Total Carbs:6g, Dietary Fiber:3g, Sugar:2g, Protein:24g, Sodium:755mg