Mushroom and Spinach Tartines with Roasted Garlic Spread
- 6 oz soft tofu, drained
- 6-9 cloves roasted garlic (I say the more garlic the better, but if you’re not a garlic lover like I am, go with 6 cloves)
- 1 1/2 tsp olive oil
- 10 oz sliced crimini mushrooms
- 1 yellow onion, diced
- 6oz-10oz fresh baby spinach
- 1 Tbs freshly grated Parmesan cheese per tartine (so if you’re making 12 tartines, that’s 12 Tbsp total)
- 1 whole-wheat baguette, sliced lengthwise and toasted
- Roast the garlic. This is very easy to do: simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil (about 1 tsp).
- Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400° F, or until garlic bulbs are soft.
- Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
- Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.
- Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs Parmesan cheese to pan, and remove from heat. You can also add salt and pepper to taste for more flavor.
- If you have any roasted garlic left over, spread one clove over each baguette half. Top with tofu-garlic spread, then with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown. Add a bit of salt and pepper on top (just a sprinkle) for extra flavor.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.