Roasted Tofu With Mushrooms, Soy & Ginger On Baby Spinach – a delicious recipe with soy sauce, rice wine vinegar, extra virgin olive oil, honey, ginger, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 375u00b0F.
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
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
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
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.
582
kcal
Calories
50
g
Fat
27
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons soy sauce, 6 tablespoons rice wine vinegar, 2 -3 tablespoons extra virgin olive oil, 1 1/2 tablespoons honey or 2 1/2 tablespoons honey, and more.
Yes, Roasted Tofu With Mushrooms, Soy & Ginger On Baby Spinach 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.
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