Fresh Spinach With Tofu Dressing Recipes

Steps:

• Working in batches, cook spinach in large pot of boiling salted water until just wilted and bright green, about 1 minute. Drain. Cool spinach in bowl of ice water. Drain. Squeeze spinach to remove excess liquid. Transfer spinach to large bowl. Fluff with fork.
• Place 4 layers of cheesecloth or 1 linen towel on work surface. Spoon tofu into center of cheesecloth. Bring corners of cheesecloth together over tofu. Gently squeeze cheesecloth to remove excess liquid from tofu. Transfer tofu to paper coffee filter or double layer of paper towels. Allow filter to absorb liquid from tofu. Repeat with 4 more coffee filters or double layers of paper towels to remove most of excess liquid from tofu (tofu will be slightly crumbly).
• Transfer drained tofu to medium bowl. Stir in miso and next 5 ingredients (mixture will look curdled). (Can be prepared 8 hours ahead. Cover spinach and tofu dressing separately and refrigerate.) Spoon tofu dressing over spinach and toss to coat. Season to taste with salt. Divide spinach among bowls. Sprinkle sesame seeds over; garnish with lemon.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
• Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
• Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
• Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
• Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.