1 day-old multigrain baguette
1/4 cup olive oil
1/4 cup dried mushrooms, soaked for an hour in 1/2 cup water, reserve soaking water, then chopped roughly
1 cup fresh sliced mushrooms
1 small onion, chopped
4-5 cloves garlic, finely chopped
1 stalk celery, diced
5-6 leaves fresh sage (or 1/2 teaspoon dried)
2 teaspoons fresh marjoram (or 1/2 teaspoon dried)
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon salt
Sauté until light brown.
1 1/2 cups silken tofu, drained
2 cups fresh or frozen spinach, packed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon nutritional yeast
2 tablespoons olive oil
2/3 cup vegetable broth
Soaking water from dried mushrooms
Blend all in food processor or blender until smooth.
Preheat oven to 375 degrees F and oil a 9×13 pan. Rip or cut the bread into bite-sized pieces or cubes. Lay the cubes evenly on the pan.
Drop the sautéed mixture evenly over and between the bread cubes. Pour the sauce evenly over the bread and sautéed mixture.
Bake for 35 minutes or until bread pieces are light brown and crisp on top.