Ingredients for 6 servings:
1. 12 ounces chard leaves
2. 1 medium onion, chopped
3. 2 garlic cloves, minced
4. 1 (12 ounce) package tofu (lite firm or extra-firm silken tofu Mori-Nu, drained)
5. 1/4 cup soymilk (plain)
6. 2 tablespoons nutritional yeast
7. 1 tablespoon potato starch (or cornstarch)
8. 1 tablespoon raw cashews
9. 1/4 teaspoon onion powder
10. 1/8 teaspoon turmeric
11. 3/4 teaspoon salt (or to taste)
12. 1 pinch nutmeg
13. 1/8 teaspoon cayenne
14. 2 teaspoons fresh thyme leaves (or 1 tsp. dried)
1. Preheat oven to 375°F Spray a 9-inch ceramic pie pan lightly with non-stick spray.
2. Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
3. Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.
4. Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
5. Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.
6. Servings: 4.