Friday, August 28, 2015

Italian-Style Tofu Bake

2 teaspoons extra virgin olive oil
2 garlic cloves, minced
10 ounces fresh spinach, thick stems trimmed (5 cups packed or 10 cups loosely packed)
1 (15 ounce) package firm tofu, sliced lengthwise into 8 pieces
1 tablespoon dried basil, divided
4 sun-dried tomatoes (packed in oil), drained and thinly sliced
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper

*I used sun-dried tomatoes, but not packed in oil (for price and ease of handling).

Heat oven to 400°F.

Heat oil over medium heat in a large skillet. Add garlic and cook until softened, about 1 minute. Add spinach, cover, and cook until wilted and tender, about 3 minutes; season with salt and pepper. Remove from heat.

Lay tofu slices in a single layer in a 9- by 13-inch baking dish. Sprinkle each slice with a pinch of the basil.

Top tofu slices evenly with spinach, tomatoes, mozzarella, Parmesan, and remaining basil. Bake until tofu is hot and cheeses are melted and bubbling, about 15 minutes.

Makes 4 servings.