Baked Tofu And Spinach Recipes

SPICY BAKED TOFU AND SPINACH WRAP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
• Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
• Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
• Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
• Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Steps:

• Preheat the oven to 375°F.
• In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

BAKED TOFU AND SPINACH

Steps:

• Preheat oven to 450 degrees and cook spinach according to package.
• Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well.
• Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.

CURRIED SPINACH AND TOFU

Steps:

• Heat oil in a large skillet over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
• Add spinach and the water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
• Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.
• Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
• Per Serving (without Rice)
• Calories: 294
• Fat: 17.3g
• Protein: 21.5g
• Carbohydrates: 17.6g
• Fiber: 5.6g

TOFU WITH SPINACH SAUCE

Steps:

• Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
• Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
• Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
• Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Steps:

• 1. Preheat the oven to 375°F.
• 2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• 3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• 4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• 5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.