Fire Roasted Spinach And Artichoke Sautee Recipe

Name: Fire Roasted Spinach And Artichoke Sautee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz firm tofu (1/2 of a standard 14 oz block); 1/2 teaspoon garlic powder; 1 (9 oz) package Frozen Chopped Spinach; 5 cloves garlic, crushed and minced; 1 (12 oz) package of frozen artichoke hearts; 1/2 teaspoon dried basil; 1/8 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1/2 teaspoon fresh ground black pepper; 4 tablespoons reduced fat cream cheese; 1 (14.5 oz) can of Muir Glen Fire Roasted Diced Tomatoes; 2 tablespoons parmesan cheese, freshly grated; non-stick cooking spray; 1/4 teaspoon salt (if desired)

Servings: persons

7 oz firm tofu (1/2 of a standard 14 oz block)
1/2 teaspoon garlic powder
1 (9 oz) package Frozen Chopped Spinach
5 cloves garlic, crushed and minced
1 (12 oz) package of frozen artichoke hearts
1/2 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
4 tablespoons reduced fat cream cheese
1 (14.5 oz) can of Muir Glen Fire Roasted Diced Tomatoes
2 tablespoons parmesan cheese, freshly grated
non-stick cooking spray
1/4 teaspoon salt (if desired)

1
1) Cut the tofu into 1/4 inch cubes. Spread tofu in a single layer on a paper towel-lined plate. Drain for 5 minutes, remove to a medium sized bowl. Sprinkle with garlic powder and gently toss to coat. Set aside.
2
2) Thaw spinach by cutting small slit in center of pouch and microwaving on high for 2 minutes*. Using a clean dishtowel, or paper towels, wring water from spinach. Repeat 2 -3 times until all water is removed from spinach.
3
3) Place frozen artichoke hearts in a covered microwave safe dish and cook on high for 2 1/2 minutes. Chop artichoke hearts into 1/2 inch pieces.
4
4) Using a medium sieve or a colander, drain Fire Roasted Tomatoes and set aside.
5
5) Heat a 10 inch skillet over medium heat, spray to coat with cooking spray.
6
6) Immediately add crushed garlic, artichoke hearts, basil, red pepper flakes, oregano, and pepper to pan. Cook, stirring frequently, for 5 minutes.
7
7) Add tofu to pan. Cook for 4 more minutes, stirring frequently but gently so as not to break tofu.
8
8) Reduce heat to medium-low. Distribute spinach evenly over skillet by tearing apart by hand. Stir continuously until spinach is evenly and thoroughly integrated.
9
9) Add Cream Cheese. Stir gently until completely combined, about 3 minutes.
10
10) Fold in drained tomatoes gently. Allow to simmer for 3 minutes without stirring. Remove from heat. Add up to 1/4 teaspoon salt to taste.
11
11) Divide evenly onto 2 plates. Sprinkle 1 tablespoon of Parmesan cheese over each portion. Enjoy!
12
*Please note, microwave times may vary slightly

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 7 oz firm tofu (1/2 of a standard 14 oz block), 1/2 teaspoon garlic powder, 1 (9 oz) package Frozen Chopped Spinach, 5 cloves garlic, crushed and minced, and more.

Yes, Fire Roasted Spinach And Artichoke Sautee falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Roasted Spinach And Artichoke Sautee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions