Ingredients for North State's Plate's Tofu Roast
- Firm Tofu
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Olive Oil
- Vegan Mayonnaise
- Braggs Liquid Aminos
- Salt
- Garlic Powder
- Sage
- Soft Breadcrumbs
- 10 ounces fresh spinach
- Tomato Sauce
- Tomato Paste
- Italian Seasoning
- Honey
- Onion Powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this North State's Plate's Tofu Roast? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make North State's Plate's Tofu Roast
- Preheat oven to 350°F (175°C).
- Prepare breadcrumbs: Pulse 1 cup of bread in a blender until finely ground.
- Steam 10 ounces of fresh spinach until wilted. Squeeze out excess water and chop roughly.
- Press 14 ounces of extra-firm tofu using a tofu press or by placing it between two plates weighted down with heavy objects for at least 15 minutes. Crumble or mash the tofu.
- In a large skillet, sauté 1 medium chopped onion and 2 stalks chopped celery in 2 tablespoons olive oil until softened. Approximately 5-7 minutes.
- In a large bowl, combine the prepared breadcrumbs, wilted spinach, mashed tofu, and sautéed onion and celery. Mix thoroughly.
- Grease a loaf pan with cooking spray (PAM). Transfer the tofu mixture into the pan and shape into a loaf.
- Bake for 40-45 minutes, or until golden brown and heated through.
- **Italian Sauce:** In a separate saucepan, combine (add specific sauce ingredients here – e.g., 1 (24-ounce) jar of marinara sauce, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder). Bring to a boil over medium heat, then reduce heat and simmer for 20 minutes.
- Serve the warm tofu roast topped generously with the Italian sauce.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
61g
Fat
12g
Carbs
11g
