Italian Style Tofu Bake

(Originally posted by Blest)

I haven’t tried this yet, but I promised Missy more vegetarian recipes - and this does look good!

Italian Style Tofu Bake

• 2 tsps extra-virgin olive oil
• 2 garlic cloves, minced
• 10 ozs fresh spinatch, thick stems trimmed (5 cups packed or 10 cups loosely packed)
• 1 (15os) package firm tofu, sliced lengthwise into 8 pieces
• 1 tbsp dried basil, divided
• 4 sun-dried tomatoes (packed in oil), drained and thinly sliced
• 1/2 cup part-skim mozzarella cheese
• 2 tbsps freshly grated Parmesan cheese
• salt and pepper

 

Heat oven to 400 degrees farenheit.  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 9×13 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 cheese are melted and bubbling, about 15 minutes.

Makes 4 servings    190 calories, 12 g fat, 19 g protein, 6 g carbs, 3 g fiber, 280mg sodium

a Phase 1 recipe from the South Beach Quick and Easy Cookbook