Garlic Tofu with Baby Spinach

[Alinka]

Garlic Tofu with Baby Spinach

• 1 12-oz block of firm or extra-firm tofu
  
• 2 garlic cloves, crushed
  
• salt, freshly ground pepper, favorite spices to taste
  
• 1 package raw baby spinach
  
• red wine vinegar (optional)
  
• vegetable oil
  

Rinse the tofu, place between several layers of paper towels, weight with a pan or baking sheet, and let it drain for 30 minutes. Cut tofu horizontally into two slices. Rub each slice with garlic, salt, pepper, and spices. Weight with something heavy again and let sit for 30 minutes.

In a non-stick skillet heat 1 tablespoon vegetable oil and brown the tofu slices on both sides. Transfer to paper towels to drain.

Add oil to the skillet if necessary; sauté the red onions. Remove the skillet from heat and add spinach. Stir the spinach until wilted (it will reduce in size significantly). Add salt, pepper, spices, and red wine vinegar if desired.

The tofu may be cut into strips before serving.

Keywords: Main Dish, Vegetarian, Easy

( RG1363 )