I have no idea what to call this recipe, but I do know that it was a big hit at the dinner table tonight. You can cut back the salt by using real veggie broth and salt to taste, but when you're lazy ...
Fantastic Tofu & Spinach!
1 package (14 oz) extra-firm tofu
1 tsp vegetable bouillon (I used Better than Bouillon brand)
1 1/c C hot water
2 cloves garlic, crushed and minced
1 oz (ish) brandy
1 tsp olive oil
1 clove garlic, minced
1 bunch spinach, cleaned and de-stemmed
1/4 C packed basil, in chiffonade
fresh-ground pepper, to taste
1 tb crumbled feta OR if vegan, juice of 1/4 of a lemon
Drain tofu and press under a weight, 10-20 minutes. Prepare marinade: dissolve bouillon in hot water. Stir in 2 cloves crushed garlic and brandy. Dice tofu and immerse in marinade, allowing to soak about 30 minutes.
Heat olive oil in a skillet, adding 1 clove minced garlic. Remove tofu from marinade, reserving the liquid. Add tofu to garlic in hot skillet. Stir until browned. Add spinach and reserved marinade, cooking on low heat until most of the liquid has been absorbed by tofu. Stir in basil. Add pepper and feta (or lemon juice) and serve warm. Serves 2 hungry parents and one hungry kid.
This recipe has the squishy, sexy spinach richness of creamed spinach without the fatty kapowy. The feta adds a tangy piquancy that I enjoyed, but I will probably prepare it vegan-style in the future (feta is kind of pricey, and I really want to cut out the dairy before winter).