Tofu Layered with Spinach

Tofu Layered with Spinach

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Tofu layered with Spinach Stuffing has the same color way and flavor (minus the meat) as a Breast of Turkey or Veal Stuffed with Spinach. Make my vegetarian mixed mushroom gravy that can be used on both the vegetarian’s and carnivore’s dinner.

Tofu Layered with Spinach

By Gloria Kobrin Published: January 21, 2014

  • Yield:

  • 4 Servings
  • Cook time:

  • 60 mins


  • 14 Ounces Extra Firm Tofu Pressed, Drained, And Sliced into 8 Slices
  • 4 Tablespoons Olive Oil
  • 1 Medium Onion Chopped
  • 1 Large Garlic Clove Minced
  • 12 Ounces Baby Spinach or 10 Ounce Box of Frozen Spinach (Defrosted and Squeezed Dry(
  • 1 Teaspoon Orange Zest
  • Salt and Pepper To Taste


  • Medium Skillet
  • Tin Foil


  1. Heat 2 tablespoons oil in skillet over medium flame. Brown the tofu on each side. Remove from skillet and set aside. Add remaining olive oil and sauté onions and garlic until soft. Add spinach and stir until all ingredients are well mixed. Add orange zest. Stir again. Taste. Remove from heat. Add salt and pepper as desired.
  2. Preheat oven to: 350° F.
  3. Take a medium piece of foil and horizontally stack the tofu slices with spinach stuffing between the slices. Wrap the loaf snugly and heat in oven for 20 minutes. Carefully transfer tofu loaf into a serving dish. Serve vegetarian mushroom gravy on the side. As this dish is soft, I like to serve a starch with a little crunch along side it. Roasted Potatoes, by themselves or with vegetables added round out this meal well.