Italian Tofu Bake

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Italian Tofu Bake

Yield: 4-5

Italian Tofu Bake

We have never been big tofu eaters, but Kady brought this recipe home from her grandma and wanted us to make it. We did and it was great! Even if you are not a big fan of tofu, this is a great way to try it.

Ingredients

5 cups spinach (3-5 handfuls)

1 8.5 oz sun-dried tomatoes (sliced)

4 cloves garlic (pressed)

1 15 oz package firm tofu (sliced lengthwise into 10 pieces)

1/2 cup mozzarella cheese (shredded)

2 Tbsp parmesan cheese (grated)

1 tsp coconut oil

1 Tbsp dried basil

pepper (fresh ground)

Ezekiel English muffins (optional)

Instructions

  1. Preheat oven to 400
  2. Heat oil over medium heat in large skillet
  3. Add garlic and cook about 1 min
  4. Add spinach and cook 3 min (covered) until wilted and add pepper
  5. Remove skillet from heat
  6. Lay tofu slices in a single layer in a 9×13 inch baking dish
  7. Sprinkle each slice of tofu with a pinch of basil (use about 1/2 tsp total)
  8. Top tofu evenly with: spinach, tomatoes, mozzarella, parmesan and remaining (1/2 tsp) basil
  9. Bake about 15 min (until cheese is melted and bubbling)

Comments

  1. The Kitchen Skinny says

    eschaumann January 24, 2012 at 2:03 am [edit]
    I made this using polenta instead of tofu. My kids like the polenta that you can buy in a packaged roll in the pasts section of trader joes. I slice it in 1/3 inch slices and then used all the toppings. It was delicious!

    tksmith2 January 24, 2012 at 3:03 am [edit]
    Awesome! Great tip – I will have to try that next time! Thanks Emily

    HealthyMe February 20, 2012 at 5:58 pm [edit]
    This is one of our favorites. Our friend chopped artichoke hearts in with the sun dried tomatoes — very nice addition. We tried substituting veggie cheese, but it didn’t really melt. Even though we try to avoid cheese, we used a small amount of light mozarella and it was perfect.

  2. The Kitchen Skinny says

    Tonight added some things we had laying around. With the garlic we cooked chopped artichoke hearts and some halved plum tomatoes. Also topped it with pine nuts. We usually skip the cheese but used ‘Follow Your Heart’ Vegan cheese, since we had that laying around from the pizza we made last weekend.

    Another prep tip: I sliced the tofu in it’s own container. I just drained the water and sliced away, that worked great!

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