Ingredients
7 oz firm tofu (1/2 of a standard 14 oz block)
½ teaspoon garlic powder
1 (9 oz) package Frozen Chopped Spinach
5 cloves garlic, crushed and minced
1 (12 oz) package of frozen artichoke hearts
½ teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
½ teaspoon dried oregano
½ teaspoon fresh ground black pepper
4 tablespoons reduced fat cream cheese
1 (14.5 oz) can of Muir Glen Fire Roasted Diced Tomatoes
2 tablespoons parmesan cheese, freshly grated
non-stick cooking spray
¼ teaspoon salt (if desired)
Preparation
Cut the tofu into ¼ inch cubes. Spread tofu in a single layer on a paper towel-lined plate. Drain for 5 minutes, remove to a medium sized bowl. Sprinkle with garlic powder and gently toss to coat. Set aside.
Thaw spinach by cutting small slit in center of pouch and microwaving on high for 2 minutes*. Using a clean dishtowel, or paper towels, wring water from spinach. Repeat 2 -3 times until all water is removed from spinach.
Place frozen artichoke hearts in a covered microwave safe dish and cook on high for 2 ½ minutes. Chop artichoke hearts into ½ inch pieces.
Using a medium sieve or a colander, drain Fire Roasted Tomatoes and set aside.
Heat a 10 inch skillet over medium heat, spray to coat with cooking spray.
Immediately add crushed garlic, artichoke hearts, basil, red pepper flakes, oregano, and pepper to pan. Cook, stirring frequently, for 5 minutes.
Add tofu to pan. Cook for 4 more minutes, stirring frequently but gently so as not to break tofu.
Reduce heat to medium-low. Distribute spinach evenly over skillet by tearing apart by hand. Stir continuously until spinach is evenly and thoroughly integrated.
Add Cream Cheese. Stir gently until completely combined, about 3 minutes.
Fold in drained tomatoes gently. Allow to simmer for 3 minutes without stirring. Remove from heat. Add up to ¼ teaspoon salt to taste.
Divide evenly onto 2 plates. Sprinkle 1 tablespoon of Parmesan cheese over each portion. Enjoy!
*Please note, microwave times may vary slightly
