Vegan Japanese Spinach Dip

2 tbsp olive oil (オリーブ油)
1 onion, chopped (玉ねぎのみじん切り)
3 cloves garlic (ガーリッククローブ)
1/2 tsp crushed red pepper (唐辛子フレーク)
5 ounces baby spinach (ベビースピナッチ)
12.3-ounce tetra box soft tofu, drained (絹漉し豆腐)
1/2 cup nutritional yeast (ニュートリショナルイースト)
2 tbsp lemon juice (レモン果汁)
1 tsp dried basil (乾燥バジル)
1/2 tsp black pepper (テーブルコショウ)
300g sesame mustard greens (ごまたかな)

In a large pan, heat olive oil over medium-high heat and cook onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add sesame mustard greens and spinach mixture, and pulse about 15 times.
Serve or if desired bake at 350 degrees for 30 minutes in a lightly greased 1-quart baking dish.

Altered from Chloe's Kitchen
https://www.iy-net.jp/nspc/commoditydetails.do?shopcd=00032&productId=4968589001275