Creamy Tofu-Artichoke Bake with Almond Crust

• 200 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 70 g drained artichoke hearts packed in water — Artichoke hearts packed in water, drained
• 40 g baby spinach — Raw baby spinach
• 25 g blanched almond flour — Full-fat blanched almond flour
• 5 g plain non-fortified nutritional yeast flakes — Plain nutritional yeast flakes
• 1 g peeled raw garlic — Raw garlic
• 5 g extra-virgin olive oil, divided — Extra-virgin olive oil
• 45 g potable water — Potable water
• 5 g fresh lemon juice — Fresh lemon juice
• 0.3 g fine salt — Fine salt

Method

1. 1Heat the oven and drain the artichokesHeat the oven to 375°F (191°C). Pat the drained artichokes dry and chop into 1 cm pieces. Wash and dry the spinach, mince the garlic, and set out a shallow ovenproof dish about 15 cm across.375°FLook for: The artichokes do not drip and the baking dish is shallow enough for even heating.Safety: Use artichokes packed in water, not a flavored marinade, and keep the ovenproof dish on a stable surface.
2. 2Wilt the spinachHeat 2 g olive oil in a small nonstick skillet over medium. Stir in the garlic for 20 seconds, add the spinach, and cook for 2 minutes until wilted and its released liquid has evaporated.2 min 20 secLook for: The spinach is collapsed and the skillet has no watery pool; the garlic is fragrant but pale.Safety: Reduce heat if the garlic starts to brown before the spinach is added.
3. 3Blend the creamy tofu baseDrain and crumble the tofu into a processor. Add the nutritional yeast, all water, lemon juice, and fine salt. Blend for 60 to 90 seconds, stopping to scrape once, until thick and smooth.1 min 30 secLook for: The mixture is spoonable and creamy with no dry yeast pockets or large tofu pieces.Safety: Use plain non-fortified nutritional yeast without flavorings; stop the machine before scraping.
4. 4Assemble the bake and almond crustFold the chopped artichokes and all wilted spinach into the tofu base and spread in the baking dish. Rub the almond flour with the remaining 3 g olive oil until lightly clumped, then scatter the full topping evenly over the surface.Look for: The filling lies in an even layer and a thin almond topping covers it without thick dry piles.Safety: Wash hands before rubbing the topping, or use a fork; almond flour will cook fully in the oven.
5. 5Bake until hot and goldenBake on the middle rack for 22 to 25 minutes until the edges bubble gently, the almond crust is golden, and the center reaches 165°F (74°C). If the topping colors early, cover loosely with foil for the final minutes.25 min · 375°FLook for: The center is hot, the artichokes remain distinct, and the topping is lightly crisp rather than dark brown.Safety: Use oven mitts and a clean food thermometer; the ceramic dish stays hot after removal.
6. 6Rest and serveSet the dish on a heatproof mat and rest for 5 minutes before eating. Serve the complete creamy tofu-artichoke bake with its almond crust as one dinner portion.5 minLook for: The bubbling settles and the filling holds a soft mound on a spoon while staying creamy.Safety: The center remains hot after resting; refrigerate leftovers within 2 hours.