This plant-based recipe is a versatile choice for any meal of the day. Serve it as a hearty breakfast recipe to kickstart your day, a light lunch paired with a side salad, or as a delicious appetizer before your main course at dinner.
The best part? It’s a great way to incorporate nutrient-rich ingredients like tofu, spinach, and whole grains into your family’s diet in a tasty and appealing way.
First, trim the tops of whole garlic bulbs to expose the cloves, place them on a piece of foil, and drizzle with about a teaspoon of olive oil.
Wrap the garlic tightly in foil and bake at a temperature of around 400°F for about half an hour, or until the garlic bulbs soften.
Next, place the tofu and roasted garlic in a blender or food processor. Season the mixture with salt and pepper, and blend until it achieves a smooth consistency.
Heat oil in a large skillet over medium heat. Sauté the mushroom and onion for about three to five minutes, or until they soften.
Stir in the spinach and sauté for another two minutes or until it wilts. Next, season the veggies with salt and pepper or crushed red pepper flakes. Add a tablespoon of Parmesan cheese to the pan and remove it from the heat.