Ginger-Soy Roasted Tofu & Mushrooms on Spinach
Enjoy a vibrant and nutritious meal with our Ginger-Soy Roasted Tofu & Mushrooms on Spinach. This delightful dish features firm tofu, marinated in a flavorful blend of soy sauce, rice wine vinegar, honey, ginger, and garlic, creating a savory and slightly sweet profile. The roasted shiitake or button mushrooms add a hearty texture along with their umami goodness. Served atop fresh baby spinach, this one-dish meal is not only healthy and vegetarian but also packed with flavors that will keep you coming back for more. Perfect for a light lunch or a satisfying dinner, this recipe is inspired by Melissa Clark and Robin Aronson's book, 'The Skinny: How to Fit into Your Little Black Dress Forever.'
4
Servings
170
Calories
9
Ingredients
Ingredients
Soy Sauce
6 tablespoons
Rice Wine Vinegar
6 tablespoons
Extra Virgin Olive Oil
2-3 tablespoons
Honey
1 1/2 tablespoons or 2 1/2 tablespoons
Ginger, minced
2 1/2 tablespoons
Garlic cloves, minced
2
Shiitake or Button Mushrooms
3/4 lb (Wiped clean and stems removed)
Firm Tofu
1 lb (Rinsed, patted dry, and sliced 1/2 inch thick)
Baby Spinach Leaves
1 quart
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, whisk together the soy sauce, rice wine vinegar, extra virgin olive oil, honey, minced ginger, and minced garlic until combined.
3
Place the cleaned shiitake or button mushrooms into the bowl and toss them in enough marinade to coat them evenly. Set aside to absorb the flavors for a few minutes.
4
Arrange the sliced tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu, ensuring each piece is coated.
5
Transfer the tofu to the preheated oven and roast for about 20 minutes.
6
While the tofu roasts, spread the mushrooms onto one or two baking sheets in a single layer and place them in the oven alongside the tofu.
7
Continue roasting the tofu and the mushrooms for an additional 10 to 15 minutes, until the tofu is golden brown and nearly dry, and the mushrooms are tender and golden.
8
To serve, arrange a generous handful of fresh baby spinach on each plate. Drizzle some of the reserved marinade from the tofu pan over the spinach.
9
Divide the roasted tofu slices among the plates, top them with the roasted mushrooms, and enjoy your delicious and nutritious meal!
Nutrition Information
6g
Fat
18g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Ginger-Soy Roasted Tofu & Mushrooms on Spinach, featuring marinated tofu and mushrooms served over fresh baby spinach.
Is this recipe vegetarian-friendly?
Yes, this recipe is vegetarian and focuses on plant-based proteins like tofu.
How many calories are in one serving?
Each serving contains approximately 170 calories.
What type of tofu should I use for this recipe?
You should use firm tofu, which has been rinsed, patted dry, and sliced 1/2 inch thick.
What kinds of mushrooms are recommended?
The recipe suggests using either shiitake or button mushrooms.
How do I prepare the mushrooms before roasting?
The mushrooms should be wiped clean and have their stems removed before being tossed in the marinade.
What is the required oven temperature?
Preheat your oven to 375°F (190°C).
How long does the tofu roast initially?
The tofu roasts alone for approximately 20 minutes before the mushrooms are added to the oven.
When should the mushrooms be added to the oven?
The mushrooms should be added to the oven on separate baking sheets after the tofu has already roasted for 20 minutes.
What is the final roasting time for both tofu and mushrooms?
Continue roasting both for an additional 10 to 15 minutes until the tofu is golden and the mushrooms are tender.
What ingredients make up the marinade?
The marinade consists of soy sauce, rice wine vinegar, extra virgin olive oil, honey, minced ginger, and minced garlic.
How much ginger is needed for this dish?
The recipe calls for 2 1/2 tablespoons of minced ginger.
How many garlic cloves are required?
You will need 2 minced garlic cloves.
What type of vinegar is used in the marinade?
Rice wine vinegar is the specific vinegar used for this marinade.
How much honey should I add?
You can use between 1 1/2 to 2 1/2 tablespoons of honey depending on your sweetness preference.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the protein content per serving?
There are 9 grams of protein in each serving.
How much fat is in this dish?
Each serving contains 6 grams of fat.
How many carbohydrates are in a serving?
There are 18 grams of carbohydrates per serving.
Is the baby spinach cooked?
No, the baby spinach is kept fresh and serves as a raw base for the hot roasted tofu and mushrooms.
How do I serve the finished dish?
Arrange fresh baby spinach on plates, drizzle with reserved marinade from the tofu pan, and top with the roasted tofu and mushrooms.
What is the source of inspiration for this recipe?
This recipe is inspired by Melissa Clark and Robin Aronson's book, 'The Skinny: How to Fit into Your Little Black Dress Forever.'
Can I use extra virgin olive oil for roasting?
Yes, the recipe uses 2-3 tablespoons of extra virgin olive oil in the marinade for flavor and roasting.
How many total ingredients are listed in this recipe?
There are 9 primary ingredients used in this recipe.
Is this recipe considered a one-dish meal?
Yes, it is categorized as a healthy one-dish meal.
How thick should I slice the tofu?
The tofu should be sliced 1/2 inch thick.
What is the texture of the finished mushrooms?
The mushrooms should be tender and golden with a hearty, umami texture.
What is the target appearance for the tofu?
The tofu should be roasted until it is golden brown and nearly dry.
Is this recipe suitable for a light lunch?
Yes, it is described as perfect for a light lunch or a satisfying dinner.
Is this an easy recipe to follow?
Yes, it is tagged as an easy recipe, suitable for various skill levels.