Creamy Spinach and Tofu Bake

Name: Creamy Spinach and Tofu Bake
Cook time: 28 min
Yield: 4 servings
Ingredients: 5 ml olive oil divided; 15 g unsalted butter divided; 10 ml olive oil divided; 3 cloves garlic minced; 200 g fresh spinach washed and tough stems removed; 2 g fine salt divided; 0.5 g black pepper divided; 15 g unsalted butter divided; 20 g all-purpose flour; 300 ml whole milk; 120 ml vegetable stock; 2 g onion powder; 0.5 g ground nutmeg; 3 g fine salt divided; 0.5 g black pepper divided; 10 ml lemon juice; 400 g firm tofu pressed and cut into 2 cm cubes; 40 g plain breadcrumbs; 20 g finely grated parmesan cheese

Cubed tofu and spinach are folded into a simple white sauce, topped with seasoned breadcrumbs, and baked until bubbling and browned. The tofu stays tender inside the sauce while the top turns crisp.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

5 ml olive oil divided
15 g unsalted butter divided
10 ml olive oil divided
3 cloves garlic minced
200 g fresh spinach washed and tough stems removed
2 g fine salt divided
0.5 g black pepper divided
15 g unsalted butter divided
20 g all-purpose flour
300 ml whole milk
120 ml vegetable stock
2 g onion powder
0.5 g ground nutmeg
3 g fine salt divided
0.5 g black pepper divided
10 ml lemon juice
400 g firm tofu pressed and cut into 2 cm cubes
40 g plain breadcrumbs
20 g finely grated parmesan cheese

Instructions

Heat the oven to 200 C. Lightly grease an 8-inch square baking dish with 5 ml of the olive oil. Oven is fully preheated and the dish is greased.
Warm a large skillet over medium heat. Add 15 g of the butter and 10 ml of the olive oil. When the butter foams, add the garlic and cook for 30 seconds, just until fragrant. Garlic smells fragrant but has not browned.
Add the spinach in handfuls with 2 g of the salt and 0.5 g of the black pepper. Toss until wilted and the pan looks dry, about 2 to 3 minutes. Transfer the spinach to the baking dish. Spinach is wilted and no liquid is pooling in the pan.
In the same skillet, melt the remaining 15 g butter over medium heat. Whisk in the flour and cook for 1 minute to make a pale roux. The mixture looks sandy and lightly foamy, not browned.
Whisk in the milk and vegetable stock gradually, then add the onion powder, nutmeg, and the remaining 3 g salt and 0.5 g black pepper. Simmer for 3 to 4 minutes, whisking often, until the sauce lightly coats a spoon. Stir in the lemon juice. Sauce is smooth and thick enough to coat the back of a spoon.
Fold the tofu cubes into the sauce, then spoon the mixture over the spinach in the baking dish. Scatter the breadcrumbs and parmesan evenly on top. Tofu is evenly distributed and the surface is fully covered with crumbs.
Bake for 18 to 20 minutes, then switch the oven to broil for 1 to 2 minutes if needed to brown the top. Let stand for 5 minutes before serving. The sauce is bubbling at the edges and the topping is golden brown; the center is hot throughout.