Tofu Napoleon with Garlic Spinach

  • Yield 4 servings

Serve this tofu dish over angel hair pasta.


Tofu Marinade:
2 teaspoons pure olive oil
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon oregano
2 garlic cloves, minced
5 leaves 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)
2 teaspoons pure olive oil
1 (10-ounce) package chopped frozen spinach, defrosted or 2 pounds fresh, washed, stemmed and coarsely chopped
1 cup sliced mushrooms
2 garlic cloves, minced
Salt and fresh-ground black pepper, to taste
6 ounces low-fat or fat-free mozzarella cheese, shredded
1 cup 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.



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