You are here: Home » Recipes » Tofu Napoleon with Garlic Spinach Tofu Napoleon with Garlic Spinach Recipe by Relish Contributor Yield 4 servings Serve this tofu dish over angel hair pasta. PrintEmail Ingredients Tofu Marinade:2 teaspoons pure olive oil1 tablespoon low-sodium soy sauce or tamari1 teaspoon oregano2 garlic cloves, minced5 leaves fresh basil Fresh-ground black pepper, to tasteTofu Stack:2 (1-pound) blocks firm tofu, sliced lengthwise into 1/2-inch-thick slices (5 to 6 slices)2 teaspoons pure olive oil1 (10-ounce) package chopped frozen spinach, defrosted or 2 pounds fresh, washed, stemmed and coarsely chopped1 cup sliced mushrooms2 garlic cloves, minced Salt and fresh-ground black pepper, to taste6 ounces low-fat or fat-free mozzarella cheese, shredded1 cup marinara sauce Instructions To make marinade: Combine all ingredients and mix well. To make stack: Preheat oven to 375F. 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. 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. 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. Cut into 2-by-3-inch pieces and serve.