Roasted Tofu with Shiitake, Soy, and Ginger over Baby Spinach

I don’t know if it was prompted by moving to San Diego, or our new personal trainers, but Jason and I are on a health kick.  This means that instead of cooking something delicious for dinner (Chicken Parm and Spaghetti, anyone?) I made this recipe for Roasted Tofu with Shiitake, Soy, and Ginger over Baby Spinach.

On a scale of one to cake, I’d rate this a six.  It probably deserves a few bonus points because it is SO healthy.  It’s not only low fat and low calorie- almost every ingredient is a “superfood”.  Seriously: olive oil, honey, shiitake mushrooms, garlic, tofu, and spinach make the list.  That’s basically the whole recipe!  So while it wasn’t the most delicious thing I’ve ever put in my mouth, the recipe is a keeper.

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About how bout some cake

I'm a 20-something woman with an insatiable thirst for adventure. I love red wine, chocolate cake, and comments from my lovely readers.
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6 Responses to Roasted Tofu with Shiitake, Soy, and Ginger over Baby Spinach

  1. Donna Pugliese says:

    Saving up those calories for brunch at The Wicked Spoon in Vegas? I am!!

  2. Fetesha Downs says:

    Mushrooms. Yum.

  3. sweetopiagirl says:

    Reblogged this on Inspiredweightloss and commented:
    Looks delicious!

  4. Amanda Dobbs says:

    If I substitute in chicken for tofu, will it totally ruin the overall healthiness of this recipe?

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