Bonus Recipe

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Enjoy!

Gorgonzola Mushroom Tofu Bake

14 ounces extra firm tofu, frozen, thawed and pressed
1/2 cup cornstarch
1/2 teaspoon each salt and white pepper
3 tablespoons canola oil
2 tablespoons butter
3 cloves garlic, minced
1 large bunch spinach, chopped, about 8 cups
16 ounces thinly sliced Crimini mushrooms
6 ounces Gorgonzola cheese, crumbled
2 ounces Gruyere cheese, grated

Preheat oven to 375 degrees. Cut tofu into cubes and place in zip lock bag. Add cornstarch, salt and pepper to zip lock bag. Seal bag and shake until tofu cubes are well coated. Heat canola oil in a medium skillet, and sauté tofu cubes at medium high heat for about 3 minutes, stirring occasionally to make sure most of sides of tofu cubes are lightly browned.

Remove tofu cubes and add butter into pan. Add garlic and mushrooms and sauté until lightly browned around edges. Add spinach and cover and cook until spinach is wilted, about 2 more minutes. Spray an 8 by 12 inch pan with non-stick cooking spray. Todd tofu cubes, mushroom mixture and Gorgonzola cheese and spread in pan. Bake for 25 to 30 minutes until cooked through. Sprinkle Gruyere cheese on top and serve.