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.

VEGAN SPINACH TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!

TOFU-STUFFED ACORN SQUASH

Steps:

• Put the squash in a large microwave-safe bowl. Add 1 tablespoon dill, a splash of water, and salt and pepper to taste. Cover with plastic wrap, pierce the plastic and microwave until tender, 15 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring, until soft, 3 minutes. Stir in the tofu and 1/4 teaspoon salt; cook, undisturbed, 2 minutes, then cook, stirring, until browned, 3 more minutes.
• Push the tofu and onion to one side of the pan; add half of the tomatoes to the other side and season with salt. Cook, stirring the tomatoes, 3 minutes, then stir into the tofu and onion mixture. Add half of the spinach and a splash of water and stir until the spinach wilts. Stir in 1 tablespoon parmesan and 1 teaspoon lemon juice.
• Toss the pitas, the remaining spinach, tomatoes, 3 tablespoons dill, 1 tablespoon parmesan, 2 tablespoons olive oil, 2 teaspoons lemon juice, and salt to taste in a bowl. Spoon the tofu mixture into the squash. Serve with the salad.

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.

ORZO & SPINACH STUFFING

Steps:

• Cook onion and garlic in oil in a large skillet over moderate heat, stirring occasionally, for 2 minutes.
• Add spinach and sugar; cook 4 minutes or until spinach is heated through.
• Bring chicken broth and water to boiling in a large saucepan.
• Add orzo, lemon rind and marjoram.
• Lower heat; simmer, uncovered, until tender, about 10 minutes.
• Stir in lemon juice, raisins, pine nuts and spinach mixture.
• Stuff turkey or chicken and roast.
• Or spoon stuffing into lightly buttered 13 X 9 X 2 inch baking dish.
• Bake covered, in a preheated moderate oven (375 degrees) for 40 minutes or until heated through.
• Uncover last 10 minutes for crusty top.

TOFU & SPINACH PESTO

Steps:

• Throw everything in a blender or food processor and blend until smooth and creamy. Add salt and pepper is desired (although I really don't think it's necessary).
• Using a tray for large ice cubes (usually 16), fill each individual hole with pesto. Cover and freeze. You should have some left over- keep that to eat fresh.
• Pop out a cube from the freezer when you're in the mood for pesto! 1 cube = 1 portions (approx.).