Best 5 Tofu With Spinach Sauce Recipes

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In the realm of delectable vegetarian dishes, tofu with spinach sauce stands as a culinary masterpiece, offering a delightful symphony of flavors and textures. This versatile dish, originating from the heart of Asian cuisine, has captured the hearts of food enthusiasts worldwide with its vibrant green hue and irresistible taste.

So, what makes tofu with spinach sauce so captivating? Let's delve into the culinary secrets behind this dish:

1. **Tofu:** The foundation of this dish lies in the use of tofu, a plant-based protein derived from soybeans. Its mild flavor and spongy texture provide a perfect canvas for absorbing the savory flavors of the spinach sauce.

2. **Spinach Sauce:** The magic of this dish lies in the vibrant spinach sauce, a verdant concoction that brings together fresh spinach, aromatic garlic, and a hint of tangy lemon juice. The result is a luscious sauce that coats the tofu, infusing it with a burst of flavor.

3. **Additional Ingredients:** While the tofu and spinach sauce take center stage, a supporting cast of ingredients adds depth and complexity to the dish. Sliced mushrooms contribute an earthy flavor, while diced tomatoes introduce a refreshing sweetness. And don't forget the sprinkling of grated Parmesan cheese, which adds a touch of umami and a golden-brown crust when baked.

4. **Variations:** The beauty of tofu with spinach sauce lies in its versatility. Feel free to customize it to suit your taste preferences. Add a touch of heat with a pinch of red pepper flakes or a dash of cayenne pepper. Experiment with different types of cheese, such as feta or goat cheese, for a unique flavor profile. And for a vegan twist, simply omit the Parmesan cheese.

With its vibrant colors, tantalizing aroma, and symphony of flavors, tofu with spinach sauce promises a culinary experience that will leave a lasting impression. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey into the world of this exceptional dish.

Let's cook with our recipes!

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

TOFU WITH SPINACH SAUCE



Tofu With Spinach Sauce image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds spinach
12 ounces firm or extra-firm tofu
2 tablespoons butter or oil
1 tablespoon minced ginger
1 tablespoon minced garlic
3 dried chilies
2 tablespoons garam masala or curry powder
Salt to taste
1/2 cup yogurt
1 1/2 cups light cream or half-and-half

Steps:

  • Trim and wash spinach; do not dry. Chop leaves in one-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Put it under a couple of plates.
  • Put butter or oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
  • Stir in garam masala or curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of cream. Pick out chilies and discard.
  • Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 23 grams, Sodium 906 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY BAKED TOFU AND SPINACH WRAP



Spicy Baked Tofu and Spinach Wrap image

Fast and easy. As a college student, I love being able to whip up my own spicy wraps that are relatively healthy and don't break my budget. And it has fewer calories than five wings! Dip wraps in ranch dressing, if desired.

Provided by Jessica Shiotelis

Categories     Main Dish Recipes     Sandwich Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
1 (12 ounce) package extra-firm tofu, cut into cubes
4 slices Swiss cheese
4 honey-wheat tortillas
5 Campari tomatoes, sliced
1 cup fresh spinach, or to taste

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.

Nutrition Facts : Calories 373.6 calories, Carbohydrate 48.7 g, Cholesterol 26.1 mg, Fat 15.3 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 2261.1 mg, Sugar 5.6 g

LIGHT SPINACH PASTA WITH TOFU



Light Spinach Pasta With Tofu image

A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

Provided by directions

Categories     One Dish Meal

Time 45m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups fresh spinach
3 ounces pasta (any shape)
3 ounces firm tofu, cubed
1 large onion
3 garlic cloves, chopped
1 tablespoon oil
red pepper powder
salt

Steps:

  • Boil pasta according to package directions but only till its almost done.
  • Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
  • Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
  • In a large non stick skillet, heat oil.
  • When oil gets hot, add the chopped garlic.
  • When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
  • Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
  • At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
  • Let it simmer.
  • Add salt.
  • When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
  • I don't add cheese, but can also do the last step in the oven with mozzarella on top.
  • I like this hot and cold--tastes good every way.

Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 0.9, Sodium 23.4, Carbohydrate 28.1, Fiber 2.5, Sugar 3.2, Protein 7.3

MA PO TOFU WITH SPINACH



Ma Po Tofu With Spinach image

Cubes of silken tofu simmered in a spicy sauce, with pork and spinach. This is my favorite, so I usually make a double recipe!

Provided by vitaminz

Categories     One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 15

3 ounces pork (I usually use a little pork loin chop)
16 ounces soft tofu (try to get the freshest tofu you can get, made locally)
1 cup chicken broth
3 tablespoons soy sauce (plus an extra splash)
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 garlic clove, minced
2 teaspoons Asian chili sauce (this is pulpy, mashed red chili peppers, with the whole seeds included. Look for Huy Fong, a small j)
2 -4 bunches Baby Spinach
1 green onion
cornstarch
1/2 teaspoon sesame oil
steamed white rice

Steps:

  • Start your rice cooker.
  • Dice the pork into tiny cubes, stir in a splash of soy sauce, and set aside.
  • Cut the silken tofu into 1/2 inch cubes and set aside. Be gentle with your tofu, the soft kind is delicate and comes apart easily.
  • Combine the chicken broth, soy sauce, sherry, sugar, and salt, and set aside.
  • Heat up the vegetable oil in a wok, deep skillet, or dutch oven.
  • when the oil is very hot, add the chili sauce and garlic. Stir for 30 seconds, just enough to wake up the flavors, but not enough to burn the garlic.
  • add the diced pork and stir, cooking for another minute or so. (It will cook more later).
  • Add the tofu and pour in the sauce. Stir once gently, being careful not to break up the tofu.
  • Bring the sauce up to a boil and braise uncovered for 5 minutes or so. (How long you want to braise it depends on how saucy you want it to be--the longer it boils, the more the liquid will reduce.).
  • Dice the green onion, white and green parts together.
  • After 5+ minutes, the tofu will take on a nice reddish brown color from the sauce. At this point, mix cornstarch and water to make about a tablespoon of goopy paste, and stir into the boiling sauce. Throw about 4 handfuls of baby spinach onto the top and cover, cooking for another 2 or 3 minutes.
  • When your spinach is wilted and the sauce is "clingy", gently stir in the green onion and 1/2 tsp of sesame oil.
  • Serve on top of lots of steamed white rice.

Nutrition Facts : Calories 349.5, Fat 19.5, SaturatedFat 3.3, Cholesterol 24.4, Sodium 1857.5, Carbohydrate 16.4, Fiber 5.6, Sugar 5.7, Protein 28.4

Tips:

  • Choose firm or extra firm tofu. This type of tofu will hold its shape better in the sauce and will not crumble as easily.
  • Press the tofu before cooking. This will help to remove excess water from the tofu and will result in a more flavorful dish.
  • Cut the tofu into small cubes or slices. This will help the tofu to cook evenly and will also make it easier to eat.
  • Use a variety of vegetables in the sauce. This will add flavor and nutrients to the dish. Some good options include spinach, kale, mushrooms, carrots, and bell peppers.
  • Do not overcook the tofu. Tofu is a delicate protein and can easily become tough if it is overcooked.

Conclusion:

Tofu with spinach sauce is a delicious and healthy vegetarian dish that can be enjoyed by people of all ages. It is a good source of protein, iron, and calcium. The sauce is creamy and flavorful, and the tofu is tender and satisfying. This dish is also very easy to make and can be ready in under 30 minutes. So next time you are looking for a quick and easy vegetarian meal, give tofu with spinach sauce a try!

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