Special Diets

Mushroom and Spinach Tartines with Roasted Garlic Spread

• From: The Picky Eater

Ingredients

• 6 oz soft tofu, drained

• 6-9 cloves roasted garlic (I say the more garlic the better, but if you’re not a garlic lover like I am, go with 6 cloves)

• 1 1/2 tsp olive oil

• 10 oz sliced crimini mushrooms

• 1 yellow onion, diced

• 6oz-10oz fresh baby spinach

• 1 Tbs freshly grated Parmesan cheese per tartine (so if you’re making 12 tartines, that’s 12 Tbsp total)

• 1 whole-wheat baguette, sliced lengthwise and toasted

“Tartine” is a bread with either a sweet or savory spread on top, often found in France. It sounds fancy, but it’s basically an open-faced sandwich.

Directions

• Roast the garlic. This is very easy to do: simply trim the tops of whole garlic bulbs to expose the cloves, set on a piece of foil, and drizzle with olive oil (about 1 tsp).
• Wrap the garlic tightly in foil, and bake 30 to 35 minutes at 400° F, or until garlic bulbs are soft.
• Place tofu and garlic in blender or food processor, season with salt and pepper, and blend until smooth.
• Heat oil in skillet over medium heat. Sauté mushroom and onion 3 to 5 minutes, or until softened.
• Stir in spinach, and sauté 2 minutes, or until wilted. Add 1 Tbs Parmesan cheese to pan, and remove from heat. You can also add salt and pepper to taste for more flavor.
• If you have any roasted garlic left over, spread one clove over each baguette half. Top with tofu-garlic spread, then with mushroom-spinach mixture, and sprinkle with remaining Parmesan cheese. Toast under broiler 1 to 2 minutes, or until cheese begins to brown. Add a bit of salt and pepper on top (just a sprinkle) for extra flavor.