You are here: Home » Recipes » Spinach-Topped Tofu Spinach-Topped Tofu Recipe by Relish Contributor Yield 3 to 4 servings Tofu is marinated then baked with a topping of savory sautéed spinach and mushrooms. PrintEmail Ingredients Spinach Topping:1 teaspoon olive oil1/2 cup chopped onions1/4 cup chopped celery1/2 cup sliced mushrooms1 garlic clove, minced1 teaspoon minced fresh rosemary or 1 teaspoon dried1/2 (16-ounce) bag frozen chopped spinach1/2 tablespoon low-sodium soy sauce or tamari1/2 tablespoon fresh-ground black pepper1/8 teaspoon nutmeg1/4 to 1/3 cup breadcrumbs4 ounces feta cheese, crumbledTofu Planks1 tablespoon soy sauce or tamari1 tablespoon rice vinegar1 tablespoon mirin*1 pound firm tofu, cut into 1/2-inch-thick slices Instructions To make topping: In a skillet, heat olive oil over medium heat. Add onions and celery; saute 2 minutes. Add mushrooms, garlic, and rosemary and saute 1 minute longer. Add spinach and saute 3 minutes or until all vegetables are cooked through. Season with soy sauce, pepper, and nutmeg. Add 1/4 cup breadcrumbs and cheese; stir to combine. Cool, allowing breadcrumbs to absorb any excess moisture (the mixture should be able to be scooped with a spoon or ice scoop – if it’s too soggy, add more breadcrumbs). The stuffing can be stored refrigerated for up to 4 days. To make tofu: Combine soy sauce, rice vinegar and mirin and brush on tofu slices. Place about 2 to 3 tablespoons topping on each tofu slice, patting it down and spreading the mound of topping to cover the surface of each slice. Arrange the tofu slices in a single layer on baking sheets lined with aluminum foil or parchment paper. Bake at 375 degrees 25 minutes or until topping is lightly browned and heated through. * Available in Asian stores and natural food stores. **Cut into slices the long way (not across the short end).