Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!