I was so happy to find this recipe. I cut out the original from a Better Homes and Garden magazine decades ago. It's very good. I usually use Parm, not Swiss. Even cheddar would work. Use some of the tomato liquid to blend the tofu. This is quite filling on its own and is a wonderful dish if you have to cook for a vegan. I never use the sesame seeds. Once I used toasted walnuts and it was very good.

I have used this recipe for 15 years. FYI: my original recipe only has a 1/2 cup total cheese. (separated into 1/4 and 1/4 in the recipe directions) I think I will try the 1 cup cheese the next time! This dish is exceptional for the holidays, especially for Christmas, if baked in a green dish or one with a green edge. The green makes the green spinach & red tomato really pop! It fits beautifully in a deep pie dish. This recipe is a great option for vegetarians and "special" enough to stand its ground with your other holiday dishes. It is enjoyed by those who normally don't eat tofu, too! If you don't tell them, they won't know it's there. The only tweak to the recipe I suggest is to add a bit more salt. Try it!