Inspired by Chef Chloe Coscarelli
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper, optional
5 oz. baby spinach or kale
1 14-oz. package silken tofu
1/2 cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
14 oz. of artichoke hearts, drained
tortilla chips for serving
Preheat the oven to 350 degrees. Lightly spray a 1-quart baking dish.
In a large skillet, heat oil over medium-high heat and sauté onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce the heat to medium-low and add spinach or kale. Let cook, stirring gently, until greens are wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth. Add artichokes and spinach mixture, and pulse until vegetables are to your desired texture. Transfer to the prepared baking dish.
Bake for 30 minutes, or until lightly browned on top. Let cool a few minutes and serve with tortilla chips.