Roasted Tofu with Mushrooms Soy Ginger on Baby Spinach
Elevate your plant-based dining with this Roasted Tofu with Mushrooms Soy Ginger on Baby Spinach—a vibrant dish that combines crispy roasted tofu, savory soy-ginger-glazed mushrooms, and a fresh bed of baby spinach. Perfectly balanced and packed with flavor, this recipe showcases aromatic ingredients like finely grated ginger, garlic, and sesame oil for a bold, umami-rich glaze. A light drizzle of honey (or maple syrup for vegans) adds a touch of sweetness, while optional garnishes of green onions and sesame seeds bring an irresistible crunch and a pop of freshness. Ready in just 45 minutes, this dish is a wholesome, protein-packed meal that’s both visually stunning and utterly satisfying, perfect for weeknight dinners or elegant entertaining.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 8 oz cremini mushrooms
- 5 cups baby spinach
- 3 tbsp soy sauce
- 1 tbsp ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 0.25 tsp black pepper
- 2 stalks green onions (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain the tofu and press it between two plates to remove excess moisture for about 10-15 minutes. Cut the tofu into 1-inch cubes.
In a mixing bowl, toss the tofu cubes with 1 tablespoon olive oil, cornstarch, and a pinch of black pepper until evenly coated.
Spread the tofu on the prepared baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Meanwhile, clean and slice the cremini mushrooms into even pieces.
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
In a small bowl, whisk together soy sauce, grated ginger, minced garlic, honey (or maple syrup), and sesame oil to make the soy ginger glaze.
Pour the glaze over the cooked mushrooms and stir to coat evenly. Let it simmer for 2 minutes until the sauce slightly thickens.
Divide the baby spinach evenly among four plates as the base.
Top the spinach with roasted tofu and glazed mushrooms.
Optional: Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Serve immediately and enjoy your Roasted Tofu with Mushrooms Soy Ginger on Baby Spinach!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 25.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2984 mg | 230% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2334 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
