Tofu Layered with Spinach

Tofu Layered with Spinach

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I serve this to my vegetarians when I’m serving the carnivores Breast of Turkey Stuffed with Spinach. It has the same green and white color way and the same spinach stuffing is used for both. Make my vegetarian mushroom gravy that can also do double duty!

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
  • 2 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 oil in skillet over medium flame. Add onions and garlic and sauté 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.

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