Tofu Napoleon with Garlic Spinach

  • Yield: 4 servings


Tofu Marinade:
2teaspoons pure olive oil
1tablespoon low-sodium soy sauce or tamari
1teaspoon oregano
2 garlic cloves, minced
5leaves fresh basil
Fresh-ground black pepper, to taste
Tofu Stack:
2 (1-pound) blocks firm tofu, sliced lengthwise into 1/2-inch-thick slices (5 to 6 slices)
2teaspoons pure olive oil
1 (10-ounce) package chopped frozen spinach, defrosted or 2 pounds fresh, washed, stemmed and coarsely chopped
1cup sliced mushrooms
2 garlic cloves, minced
Salt and fresh-ground black pepper, to taste
6ounces low-fat or fat-free mozzarella cheese, shredded
1cup marinara sauce


  1. To make marinade: Combine all ingredients and mix well.
  2. To make stack: Preheat oven to 375F.
  3. Place tofu in a single layer in a baking dish and pour marinade over. Turn slices to coat, cover, and refrigerate for at least 1 hour.
  4. In the meantime, heat the olive oil in a nonstick skillet over medium-high heat. Saute the spinach, mushrooms and garlic for 2 minutes or until heated through and tender. Season with salt and pepper; set aside.
  5. In an oven-proof ceramic or glass casserole dish, place two slices of tofu, side by side. Top with half the sauteed spinach, then a third of the cheese and a third of the marinara sauce. Top with another layer of tofu and repeat this process until all the tofu is stacked. Top with the remaining sauce and cheese. Bake, uncovered, 35 minutes or until tofu is heated through and golden brown.
  6. Cut into 2-by-3-inch pieces and serve.

Nutritional Info *per serving

  • Calories 603
  • Fat 34g
  • Cholesterol 23mg
  • Sodium 998mg
  • Carbohydrate 29g
  • Protein 56g