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    You are in: Home / Recipes / Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach Recipe
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    Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    blucoat's Note:

    A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

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    1. 1
      Preheat the oven to 375°F.
    2. 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. 3
      Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
    4. 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. 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.

    Ratings & Reviews:

    • on May 10, 2009


      SO simple and delicious! I love how healthy this recipe is, nevermind how flavorful! We omitted the honey (decided against it) and served this with rice and ended with a wonderful vegetarian meal complete in under one hour. It can be difficult to come up with a creative and complete meal without meat and this one makes it happen with ingredients I usually have on hand... excellent! Next time I will probably use less rice vinegar. **UPDATE** We have made this many times but the best was using 4T, vinegar, 1T maple syrup, and 1T. tahini.... all while omitting the olive oil..... DELICIOUS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2009


      I made this recipe once and loved it, then tried it with cubed top sirloin beef steak instead of tofu and loved it even more! For the steak version, keep everything the same except reduce the baking time by 5 minutes for the meat (throw in the mushrooms at 15, not 20 minutes). I also tried sauteed spinach and served it with broad egg noodles.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2008


      I really liked this and it was so simple to make. I quartered my mushrooms and cubed my tofu and marinated it all together. I baked it on my silpat. It did not crisp up for me but I only had 30 to let it stay in the oven. No matter though as it tasted great. I had some later in the evening and it was even good cold. I decided not to add the oil(which may be why it did not crisp up) so I reduced the vinegar by 1 tablespoon. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.2
    Calories from Fat 109
    Total Fat 12.2 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 1558.3 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 4.6 g
    Sugars 9.9 g
    Protein 15.4 g

    The following items or measurements are not included:

    rice wine vinegar

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