Baby Spinach with Honey Mustard Tofu and Oyster Mushrooms
Serve this hearty dish with steamed brown rice and a bowl of miso soup.
Ingredients:
1 pound extra firm tofu
8 ounces oyster mushrooms, sliced
1 tablespoon plus ¼ cup extra virgin olive oil
Salt and pepper to taste
6 ounces baby spinach
Honey Mustard Marinade:
½ cup lemon juice
3 tablespoons Dijon mustard
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons warm water
½ teaspoon garlic powder
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees. Slice tofu crosswise into 8 slabs and place in one layer in a foil lined baking dish. Pour half the marinade (below) over tofu, and reserve the other half. Marinate tofu half hour, turning it over halfway through. Bake the tofu until all liquid has disappeared and tofu has begun to brown, about 45 minutes. Toss the mushrooms with a tablespoon of the olive oil and sprinkle with salt and pepper. Roast until mushrooms are light brown and tender, 10 to 15 minutes.
Combine all marinade ingredients in a small bowl with a whisk to dissolve mustard and honey completely. Use half of marinade for tofu and reserve the other half for the salad dressing. To make the salad dressing, whisk the remaining quarter cup of olive oil into reserved marinade and season with salt and pepper, to taste.
Place a handful of spinach onto each plate, top with one or two pieces of tofu and sprinkle with roasted mushrooms. Drizzle each salad with some of the dressing. Serves 4