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In a pan over medium heat, sauté the spinach until it’s wilted (about 2-3 minutes). If using frozen spinach, thaw it first and squeeze out any excess water. Once wilted or thawed, chop it up finely.
Mix the Wet Ingredients:
In a large bowl, combine the crumbled tofu, spinach, olive oil, apple cider vinegar, and water. Stir to mix everything together.
Add Dry Ingredients:
To the tofu-spinach mixture, add almond flour, oat flour, flaxseed, garlic powder, onion powder, oregano, baking soda, salt, and pepper. Stir everything together until well combined. If the mixture is too thick, add a little more water to reach a thick batter consistency.
Form the Loaf:
Line a loaf pan with parchment paper or grease it lightly with oil. Pour the tofu-spinach batter into the loaf pan, smoothing the top with a spatula to ensure it’s even.
Bake:
Place the loaf in the oven and bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The bread should feel firm to the touch.
Cool and Slice:
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and enjoy!
Serving Suggestions:
Serve this bread as a main with a salad or soup, or slice it for a sandwich with avocado, tomato, or your favorite vegan spreads.
It’s also delicious as a snack with hummus or a dairy-free cheese spread.
This bread is a great source of plant-based protein from tofu and fiber from spinach and gluten-free oats, making it a fantastic addition to your vegan diet! 🍞🌱
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