Creamy Garlic Spinach and Tofu

Name: Creamy Garlic Spinach and Tofu
Cook time: 15 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 400 g firm tofu pressed and cut into 2 cm cubes; 1 g fine salt divided; 0.5 g black pepper freshly ground; 10 ml olive oil divided; 15 g unsalted butter divided; 4 clove garlic cloves minced; 10 g all-purpose flour none; 180 ml whole milk none; 60 ml vegetable stock none; 200 g baby spinach washed and drained; 3 g fine salt divided; 0.5 g black pepper freshly ground; 0.5 g red pepper flakes optional; 10 ml lemon juice freshly squeezed; 25 g finely grated parmesan cheese optional

A warm side of tofu cubes and spinach coated in a garlic cream sauce, finished with a little lemon to keep the richness in balance. The tofu is browned first for texture, then folded into wilted spinach and a smooth sauce so the dish stays cohesive rather than soupy.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

10 ml olive oil divided
400 g firm tofu pressed and cut into 2 cm cubes
1 g fine salt divided
0.5 g black pepper freshly ground
10 ml olive oil divided
15 g unsalted butter divided
4 clove garlic cloves minced
10 g all-purpose flour none
180 ml whole milk none
60 ml vegetable stock none
200 g baby spinach washed and drained
3 g fine salt divided
0.5 g black pepper freshly ground
0.5 g red pepper flakes optional
10 ml lemon juice freshly squeezed
25 g finely grated parmesan cheese optional

Instructions

Heat 10 ml of the olive oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer, season with 1 g of the salt and 0.5 g of the black pepper, and cook until the surfaces are golden on at least two sides, about 6 to 8 minutes total. Transfer the tofu to a plate. The tofu is lightly browned and no longer looks wet on the outside.
Reduce the heat to medium. Add the remaining 10 ml olive oil and 15 g butter to the same skillet. Once the butter melts, add the garlic and cook for 30 to 45 seconds, stirring, until fragrant but not browned. The garlic smells aromatic and remains pale yellow.
Sprinkle the flour over the garlic and stir for 30 seconds to form a paste. Slowly pour in the milk and vegetable stock while stirring constantly to keep the sauce smooth. Simmer for 2 to 3 minutes until lightly thickened. The sauce lightly coats the spoon and no dry flour remains.
Add the spinach in two additions, letting the first batch wilt before adding the second. Stir in the remaining 3 g salt, the remaining 0.5 g black pepper, and the red pepper flakes if using. Cook 1 to 2 minutes more until the spinach is fully wilted. The spinach has collapsed into the sauce but still looks bright green.
Return the tofu to the skillet and fold gently for 1 to 2 minutes until heated through. Stir in the lemon juice and the parmesan, if using, then taste and adjust only with additional salt if needed from the total already listed. The tofu is hot in the center and the sauce is glossy, creamy, and evenly clinging to the spinach.