• Chop cauliflower into florets and steam in the microwave for 4 minutes, until fork tender. Remove from microwave, drain water, and set aside.

For the Tofu

• If using water packed tofu, press between 2 heavy plates wrapped in paper towels to absorb moisture.
• Crumble drained and pressed tofu into a large bowl and mix with lemon juice, nutritional yeast flakes, salt, pepper, italian seasoning, stirring to combine.

For the Red Sauce

• In a large saucepan over medium high heat, saute dried spices and garlic in olive oil for 2-3 minutes. Add blended tomatoes and simmer for 10 minutes.

For the White Sauce

• In another large saucepan, melt vegan butter until bubbly. Whisk in flour and cook for 1 minute.
• Add tahini, lemon juice, and almond milk, whisking constantly until flour mixture is smooth. Pour over top of steamed cauliflower and toss to coat. Set aside.

Assemble the Casserole  

• Preheat oven to 400 degrees F.
• Press tofu mixture in bottom of 9 x 9 square glass baking dish. Top with cauliflower mixture, then top with tomato sauce.
• Bake casserole for 30 minutes, or until casserole is bubbly around the edges and the center is hot.
• Remove from oven and let sit at least 15 minutes to set.