Italian-Style Tofu Bake
This cheesy baked dish, packed with spinach and flavored with tasty sun-dried tomatoes, is a great alternative to traditional pizza.
2 teaspoons extra virgin olive oil
2 cloves garlic minced
10 ounces spinach fresh, thick stems trimmed (5 cups packed)
1 package tofu 15 oz. firm, sliced lengthwise into 8 pieces
1 tablespoon dried basil divided
4 sun-dried tomatoes (packed in oil), drained and thinly sliced
1/2 cup mozzarella cheese shredded, part-skim
2 tablespoons parmesan cheese freshly grated
salt
black pepper ground
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.
Per serving: 190 calories, 12 g fat, 3.5 g saturated fat, 19 g protein, 6 g carbohydrate, 3 g dietary fiber, 280 mg sodium