Ingredients:

¼ cup boiling water

1 tsp saffron threads

½ cake tofu, sliced thin

¼ cup nutritional yeast

1 tsp curry powder

¼ tsp salt

1 Tbsp coconut oil

splash of Tamari

2 cups Cauliflower, florets sliced ¼” thick

1 Tbsp virgin coconut oil

1 medium onion, sliced into slivers

1 orange pepper, cut into strips

2 cups fresh spinach, chopped

2 Tbsp fresh cilantro

1-1/2 lb small red potatoes, sliced

Salt and freshly ground pepper

½ cake tofu

1 cup coconut milk

¼ tsp salt

½ tsp curry powder

2 Tbsp chopped cilantro

Directions:

In a Pyrex cup, pour ¼ cup boiling water over the saffron threads, and set aside

In a pie pan, combine the nutritional yeast with the 1 t. curry powder and ¼ t. salt. Bread the tofu cutlets on both sides with the nutritional yeast.

1. Slowly sauté the tofu cutlets in 1 Tbs. coconut oil until golden brown
2. Splash tofu cutlets with tamari and let sear. Remove to paper towel, set aside
3. Lay the potato slices out on cookie sheet covered with sprayed parchment paper. Sprinkle with salt and pepper. Bake in 400 degree oven for 15 minutes. Remove and let cool.
4. In the same sauté pan that you used for the tofu, add the remaining Tbs. of coconut oil, and sauté the onion slivers until soft and translucent. Then add the peppers and sauté for another 5 minutes.
5. Spray the bottom of a casserole pan with oil. Cover the bottom of the casserole pan with half of the potato slices.
6. Add ½ of the onions and peppers, and spread out over the potatoes. Sprinkle 2 Tbs of cilantro over casserole
7. Add the chopped spinach and spread out evenly over the onions and peppers. Then add the cauliflower and spread out over spinach.
8. Slice the tofu cutlets into small pieces, and spread out evenly
9. Add the remaining onions and peppers and spread them out evenly.
10. Cover the top with the remaining potato slices.
11. In a food processor, combine the ½ cake of tofu, the saffron water and threads, and cup of coconut milk. Add ¼ t. salt and ½ t. curry powder. Pulse and process until smooth.
12. Pour mixture over casserole, and spread out evenly. Bake in 375 oven for 40 minutes, until topping is set. Remove from oven and garnish with fresh cilantro.