Spinach-Topped Tofu

  • Yield: 3 to 4 servings


Spinach Topping:
1teaspoon olive oil
1/2cup chopped onions
1/4cup chopped celery
1/2cup sliced mushrooms
1-- garlic clove, minced
1teaspoon minced fresh rosemary or 1 teaspoon dried
1/2-- (16-ounce) bag frozen chopped spinach
1/2tablespoon low-sodium soy sauce or tamari
1/2tablespoon fresh-ground black pepper
1/8teaspoon nutmeg
1/4 to 1/3cup breadcrumbs
4ounces feta cheese, crumbled
Tofu Planks
1tablespoon soy sauce or tamari
1tablespoon rice vinegar
1tablespoon mirin*
1pound firm tofu, cut into 1/2-inch-thick slices


  1. To make topping: In a skillet, heat olive oil over medium heat. Add onions and celery; saute 2 minutes. Add mushrooms, garlic, and rosemary and saute 1 minute longer. Add spinach and saute 3 minutes or until all vegetables are cooked through. Season with soy sauce, pepper, and nutmeg. Add 1/4 cup breadcrumbs and cheese; stir to combine. Cool, allowing breadcrumbs to absorb any excess moisture (the mixture should be able to be scooped with a spoon or ice scoop – if it's too soggy, add more breadcrumbs). The stuffing can be stored refrigerated for up to 4 days.
  2. To make tofu: Combine soy sauce, rice vinegar and mirin and brush on tofu slices. Place about 2 to 3 tablespoons topping on each tofu slice, patting it down and spreading the mound of topping to cover the surface of each slice. Arrange the tofu slices in a single layer on baking sheets lined with aluminum foil or parchment paper. Bake at 375 degrees 25 minutes or until topping is lightly browned and heated through.
  3. * Available in Asian stores and natural food stores.

**Cut into slices the long way (not across the short end).