Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette

Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette

620 calories30 min

Ingredients

2 servings
  • capers1 tbsp
  • extra firm tofu1 (12 oz) pkg
  • garlic2 cloves
  • Italian (flat-leaf) parsley½ small bunch
  • mozzarella cheese¼ (8 oz) block
  • Parmesan cheese1 oz
  • shallot½
  • spring mix (mixed greens)½ (5 oz) pkg
  • sun-dried tomatoes, oil-packed3
  • tomato sauce1 (8 oz) can
  • whole grain buns or rolls2
  • black pepper⅛ tsp
  • extra virgin olive oil2 ½ tbsp
  • Italian seasoning¾ tsp
  • red wine vinegar1 tbsp
  • salt⅛ tsp
  • soy sauce4 tsp

Nutrition Facts

  • Fats55%
  • Carbs21%
  • Proteins24%
620
Total fat40g
Net Carbs27g
Protein38g
Sugars11g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Can Opener
  • Baking Sheet Pan
  • Stirring Spoon
  • Nonstick Skillet
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Spatula
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

    • 1 (12 oz) pkg extra firm tofu
  • STEP 2

    Meanwhile, peel and mince garlic and shallot. Mince capers. Place in a medium bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing and set aside.

    • 1 clove garlic
    • ½ shallot
    • 1 tbsp capers
    • 1 ½ tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  • STEP 3

    Preheat a skillet over medium-high heat.

  • STEP 4

    While the skillet heats up, medium dice the tofu.

  • STEP 5

    Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu, soy sauce, and Italian seasoning. Cook, stirring occasionally, until golden brown, 5-7 minutes.

    • 1 tbsp extra virgin olive oil
    • 4 tsp soy sauce
    • ¾ tsp Italian seasoning
  • STEP 6

    Meanwhile, preheat oven to broil on high and position rack under the broiler.

  • STEP 7

    Grate cheeses, combine in a small bowl, and set aside.

    • ¼ (8 oz) block mozzarella cheese
    • 1 oz Parmesan cheese
  • STEP 8

    Peel and mince additional garlic. Mince sun-dried tomatoes.

    • 1 clove garlic
    • 3 sun-dried tomatoes, oil-packed
  • STEP 9

    Add garlic, sun-dried tomatoes, and tomato sauce to the skillet with the tofu. Continue to cook, stirring often, until sauce thickens, 2-3 minutes. Remove from heat.

    • 1 (8 oz) can tomato sauce
  • STEP 10

    Split rolls in half and place, cut-side facing up, on a baking sheet. Place in the oven and broil until lightly toasted, about 1 minute.

    • 2 whole grain buns or rolls
  • STEP 11

    Remove rolls from the oven and top with half the cheese. Divide tofu mixture between rolls and cover with remaining cheese. Return to the oven and broil until cheese melts, 2-3 minutes.

  • STEP 12

    Meanwhile, wash and dry parsley. Shave leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

    • ½ small bunch Italian (flat-leaf) parsley
  • STEP 13

    Wash and dry the spring mix. (Skip if it came pre-washed.) Add to the bowl and toss to combine the salad.

    • ½ (5 oz) pkg spring mix (mixed greens)
  • STEP 14

    To serve, divide tofu melts and salad between plates. Enjoy!

Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette

Cheesy Tofu Marinara Melts with Mixed Greens & Salsa Verde Vinaigrette

620 calories30 min

Ingredients

2 servings
  • capers1 tbsp
  • extra firm tofu1 (12 oz) pkg
  • garlic2 cloves
  • Italian (flat-leaf) parsley½ small bunch
  • mozzarella cheese¼ (8 oz) block
  • Parmesan cheese1 oz
  • shallot½
  • spring mix (mixed greens)½ (5 oz) pkg
  • sun-dried tomatoes, oil-packed3
  • tomato sauce1 (8 oz) can
  • whole grain buns or rolls2
  • black pepper⅛ tsp
  • extra virgin olive oil2 ½ tbsp
  • Italian seasoning¾ tsp
  • red wine vinegar1 tbsp
  • salt⅛ tsp
  • soy sauce4 tsp

Nutrition Facts

  • Fats55%
  • Carbs21%
  • Proteins24%
620
Total fat40g
Net Carbs27g
Protein38g
Sugars11g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Grater
  • Colander
  • Can Opener
  • Baking Sheet Pan
  • Stirring Spoon
  • Nonstick Skillet
  • Mixing Bowls
  • Whisk or Fork
  • Tongs
  • Spatula
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Cut the tofu in half along the long side. Sandwich the tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

    • 1 (12 oz) pkg extra firm tofu
  • STEP 2

    Meanwhile, peel and mince garlic and shallot. Mince capers. Place in a medium bowl along with oil, vinegar, salt, and pepper. Whisk to combine the dressing and set aside.

    • 1 clove garlic
    • ½ shallot
    • 1 tbsp capers
    • 1 ½ tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • ⅛ tsp salt
    • ⅛ tsp black pepper
  • STEP 3

    Preheat a skillet over medium-high heat.

  • STEP 4

    While the skillet heats up, medium dice the tofu.

  • STEP 5

    Once the skillet is hot, add oil and swirl to coat the bottom. Add the tofu, soy sauce, and Italian seasoning. Cook, stirring occasionally, until golden brown, 5-7 minutes.

    • 1 tbsp extra virgin olive oil
    • 4 tsp soy sauce
    • ¾ tsp Italian seasoning
  • STEP 6

    Meanwhile, preheat oven to broil on high and position rack under the broiler.

  • STEP 7

    Grate cheeses, combine in a small bowl, and set aside.

    • ¼ (8 oz) block mozzarella cheese
    • 1 oz Parmesan cheese
  • STEP 8

    Peel and mince additional garlic. Mince sun-dried tomatoes.

    • 1 clove garlic
    • 3 sun-dried tomatoes, oil-packed
  • STEP 9

    Add garlic, sun-dried tomatoes, and tomato sauce to the skillet with the tofu. Continue to cook, stirring often, until sauce thickens, 2-3 minutes. Remove from heat.

    • 1 (8 oz) can tomato sauce
  • STEP 10

    Split rolls in half and place, cut-side facing up, on a baking sheet. Place in the oven and broil until lightly toasted, about 1 minute.

    • 2 whole grain buns or rolls
  • STEP 11

    Remove rolls from the oven and top with half the cheese. Divide tofu mixture between rolls and cover with remaining cheese. Return to the oven and broil until cheese melts, 2-3 minutes.

  • STEP 12

    Meanwhile, wash and dry parsley. Shave leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

    • ½ small bunch Italian (flat-leaf) parsley
  • STEP 13

    Wash and dry the spring mix. (Skip if it came pre-washed.) Add to the bowl and toss to combine the salad.

    • ½ (5 oz) pkg spring mix (mixed greens)
  • STEP 14

    To serve, divide tofu melts and salad between plates. Enjoy!