Roasted Tofu with Shiitake Mushrooms Over Baby Spinach

Ingredients

• Ginger root

  Raw

  2 tbsp or 12g

• Honey

  2 tbsp or 42g

• Soy sauce

  Made from soy (tamari)

  6 tbsp or 108g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Mushrooms

  Shiitake, raw

  16 mushroom or 304g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Rice wine vinegar

  6 tbsp or 89g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Preheat the oven to 375°F.
2. Peel and finely mince the ginger. Rinse and pat dry the tofu, then cut it into 1/2-inch thick slices. Clean the mushrooms and remove the stems.
3. In a bowl, whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
4. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu. Transfer the tofu to the oven and roast for 20 minutes.
5. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
6. Divide the spinach b serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

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