Enjoy this vegetarian salad infused with a soy-ginger marinade for flavour.
6 tbsp rice wine vinegar
6 tbsp low-sodium soy sauce
3 tbsp olive oil
1 tsp dark sesame oil
2-1/2 tbsp brown rice syrup or honey
1 clove garlic, minced
2 tbsp minced ginger root
1/4 tsp chili paste
2 cups shiitake mushroom caps, washed and halved (or substitute sliced button mushrooms)
1 (14 oz.) package extra firm tofu, drained and sliced 1/4" thick
4 cups baby spinach leaves
Step 1: Preheat the oven to 425°F.
Step 2: Whisk together the vinegar, soy sauce, olive oil, sesame oil, brown rice syrup, garlic, ginger and chili paste. Place the mushrooms in a medium bowl and add enough of the marinade over top to evenly coat them. Toss to combine and set aside.
Step 3: In a medium baking dish, arrange the slices of tofu in a single layer and pour the remaining marinade evenly overtop.
Step 4: Place tofu in preheated oven and roast for 20 minutes.
Step 5: Arrange the mushrooms on two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms for about 15 minutes, until the tofu is browned and the mushrooms are tender.
Step 6: Arrange the spinach on a serving platter. Place the tofu slices on the spinach and top with the mushrooms. Drizzle with remaining tofu marinade from the baking dish and serve.