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Nutrition Facts

Serving Size 1 (279g)

Recipe makes 4 servings

The following items or measurements are not included below:

rice wine vinegar

Calories 453
Calories from Fat 114 (25%)
Amount Per Serving %DV
Total Fat 12.7g 19%
Saturated Fat 2.2g 11%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 3.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1561mg 65%
Potassium 1779mg 50%
Total Carbohydrate 78.2g 26%
Dietary Fiber 12.3g 49%
Sugars 26.9g
Protein 21.7g 43%

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Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach

Recipe #335089 | 45 min | 15 min prep | add private note

By: blucoat
Nov 4, 2008

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.

SERVES 4 (change servings and units)

Ingredients

Directions

  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.

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Featured Reviews for This Recipe

From: JungleLove

On Nov 11, 2008

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.

3 people found this review helpful

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    From: Cilantro in Canada

    On Nov 7, 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.

    2 people found this review helpful

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  • From: Chef #554837

    On Nov 6, 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.

    1 person found this review helpful

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  • Read all 3 reviews

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