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Janelle Carss

Spinach & Artichoke Tofu

5 from 1 vote
This Spinach & Artichoke Tofu takes everything we love about the classic appetizer—the creamy sauce, garlicky goodness, tender artichokes, and cheesy vibes—and transforms it into a satisfying high-protein meal. Crispy tofu gets tossed in a rich dairy-free spinach and artichoke sauce that's luxuriously creamy without a drop of heavy cream in sight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Canadian
Calories: 350
Ingredients Method Video Notes

Ingredients
  

Crispy Air Fried Tofu
  • 1 454g block extra firm tofu, cut or torn into 1" chunks
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • ¼ tsp kosher salt
  • black pepper, to taste
Spinach & Artichoke Sauce
  • 1 14-oz can artichokes, chopped
  • 5 oz frozen spinach, thawed and squeezed to drain excess liquid OR 8 oz bagged baby spinach
  • ½ cup raw cashews, soaked in hot water 10 minutes sub sunflower seeds for nut-free
  • 1 small onion, diced
  • 6 to 8 cloves garlic, minced
  • 4 oz mushrooms, chopped
  • 1½ cups vegan chicken broth sub veggie broth or water
  • 1 to 2 tbsp lemon juice
  • 1 300g block silken tofu
  • ¼ cup nutritional yeast
  • 1 tsp kosher salt
  • black pepper, to taste
  • ½ cup vegan parmesan cheese sub 2 additional tbsp nutritional yeast

Method
 

  1. Toss tofu with cornstarch, nutritional yeast, salt, and pepper, then transfer to an air fryer basket. Air fry at 380°F for 20 minutes until crispy.
  2. In a high-speed blender, blend cashews, broth, silken tofu, lemon juice, and nutritional yeast until smooth and creamy.
  3. Warm a tbsp of olive oil in a nonstick skillet and sauté onion until softened, about 3 minutes. Add garlic, mushrooms and artichokes and cook for a few minutes until aromatic and the mushrooms have reduce by about half.
  4. Stir in the spinach (either fresh or frozen) and cook for 2 to 3 minutes, until the fresh spinach is wilted (or the frozen spinach's extra moisture has cooked off).
  5. Pour in sauce and stir in herbs, salt, pepper, and vegan parmesan. Simmer until slightly thickened. Adjust seasonings to taste.
  6. Add tofu and toss to coat. Serve hot with cooked pasta, rice, quinoa, potatoes, veggies, or crusty bread and enjoy!

Video

Notes

Macros per serving (serves 4): 350 cal, 26g protein, 21g carbs, 18g fat, 6g fiber