Preheat oven to 375.
Spray an 8" x 12" casserole dish with olive or coconut oil spray.
In a food processor combine the drained tofu with all six ingredients.
Blend until very smooth scraping down sides as you go.
Roughly chop sun dried tomatoes and artichoke hearts.
In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
In separate bowl combine vegetables with the blended tofu egg mixture.
Stir to gently combine. Add fresh chopped parsley.
Pour into greased casserole dish. Sprinkle with Vegan Parmesan.
Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
1. Preheat oven to 350°F.
Butter or spray oil a 13x9x2" baking dish and set aside.
2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.