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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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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!

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    • 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.

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    • 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.

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    • on November 06, 2008

      Just made this and it was great. Both my children even loved it. Thanks for a good, healthy recipe with Tofu as the main ingredient.

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    • on June 04, 2010

      This marinade was really excellent. I used 4T of rice wine vinegar, 1T of maple syrup and used agave nectar in place of the honey to make this vegan. Sauteed the spinach in garlic and served it as a side with cous cous. The mushrooms were outstanding- the maple and agave almost caramelized them. Mmmm!

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    • on March 29, 2014

      Really good! Loved the dressing. For some reason my tofu didn't firm up, even though I got as much moisture out of it as I could before marinating and baked it longer than the recipe stated. It was good, but not texture I was hoping for. The mushroom really added just the right touch. Thanks for sharing the recipe.

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    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 453.1
     
    Calories from Fat 114
    25%
    Total Fat 12.7 g
    19%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 1561.9 mg
    65%
    Total Carbohydrate 78.2 g
    26%
    Dietary Fiber 12.2 g
    49%
    Sugars 26.9 g
    107%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    rice wine vinegar

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