Tofu Spinach Stuffing Recipes

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

SAAG TOFU (TOFU WITH SPINACH, GINGER, CORIANDER AND TURMERIC)

Steps:

• Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.
• Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.
• Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chiles. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.
• Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.
• Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

HOMEMADE VEGETARIAN TOFU TURKEY WITH STUFFING

Steps:

• Serve and enjoy.

SPINACH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together butter, spinach, poultry seasoning, and stuffing mix. Transfer mixture to a 9x13 inch casserole dish.
• Cover dish and bake in preheated oven for 1 hour.

TOFU CREAMED SPINACH

Steps:

• Heat butter and olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until soft and translucent, but not brown. Add spinach; cook, stirring frequently, until wilted.
• Place tofu, milk, cheese, garlic powder, salt, and pepper in a blender, and puree until smooth.
• Stir pureed tofu into spinach. Cook until warmed through. Adjust seasonings, if desired, and serve.

SPINACH TOFU DIP

Steps:

• Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.

TOFU-SPINACH STUFFING

Steps:

• Drain and crumble tofu, sprinkle with bouillon granules and set aside.
• Put frozen spinach in a covered microwavable container and cook for 4 minutes.
• Heat oil in large skillet on medium and saute the onion and garlic for 3-4 minutes.
• Reduce heat slightly and stir in the spinach, tofu, lemon juice, and pepper. Cook for another 3-4 minutes.
• Remove from heat and stir in the bread crumbs.
• Bake in a foil covered dish at 350 for 25 minutes, or 35 minutes in a tomato, pepper or onion.