Best 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 & QUINOA WITH CHICKPEAS AND SPINACH RECIPE - (5/5)

Steps:

• Heat oven to 325 degrees. Grease a baking sheet with cooking spray or lay a piece of aluminium foil over the baking sheet and grease that with cooking spray (the aluminum foil keeps your baking sheet nice and clean). Cut tofu into 1 cm pieces (approximately 10 pieces). Coat each slice of tofu in flour. *Tip: use a medium sized bowl, fill it with flour and roll the tofu in it Dip each slice of floured tofu in a bowl holding the Asian sauce. Make sure each slice is completely covered (sometimes the flour will try to create a barrier, just keep pouring that sauce on). *Tip: similar to the flour, I use a medium sized bowl, poured my sauce in it and dip the tofu in that. Lay tofu slices in rows along the greased baking sheet. Bake for 30 minutes and serve. If you are waiting on your quinoa to cook, cover tofu with aluminum and set aside. Directions: Clean your quinoa using a fine strainer by pouring the quinoa into the strainer and running water over the it until the water comes out clear. Pour the cleaned quinoa into a rice cooker along with the chickpeas and add enough water as if you were cooking rice on the "mixed" setting (So for 1 1/2 cups quinoa I added water between the 1 and 2 lines in the cooker). Turn the cooker on and let sit. While the quinoa cooks, heat a medium sauté pan to medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add chopped onion to the pan and saute for 4-5 minutes until onion turns translucent. Add garlic and continue to cook for 1 minute and then add spinach. Add another tablespoon of olive oil if needed and let spinach cook down, 3-5 minutes. Once cooked, remove from heat and cover. Once your quinoa is cooked and your rice cooker beeps, add cooked spinach mixture to the quinoa. Add salt and pepper, stir and close the rice cooker. Let sit for 3-5 minutes. (This allows the flavors to mix before serving). To Serve: Platter aproximately 1 cup of quinoa per plate. Place 2-3 slices of tofu over the quinoa. Drizzle 1-2 tablespoons of Asian sauce over the top and serve. Optional additions: chopped green onions or peanuts.

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.