Marinated Vegetables with Tofu Recipe



  • 30 oz Mori-Nu® Silken extra-firm tofu*
  • 6 cups (1 large bunch) raw spinach
  • 2 cups (18 medium) mushrooms, cut
  • 1 cup (1 small) zucchini, cut into chunks
  • ¼ cup Newman’s Own® Lighten Up Balsamic Vinaigrette Dressing
  • 1 Tbsp fresh rosemary

*Tofu can vary significantly in its nutritional content, depending on the type and brand. If you choose to use an alternative tofu, follow these guidelines for your Lean & Green Meal:

  • 250-350 calories total (including all Lean, Green, and Healthy Fat servings)
  • > 10 g fat total (including all Lean, Green, and Healthy Fat servings)
  • < 1250 mg sodium
  • < 15 g total carbohydrate
  • > 25 g protein


Cut zucchini into small chunks. Place all ingredients in a large resealable plastic bag. Let ingredients marinate for at least one hour. Flip bag over every 15 minutes to help evenly coat vegetables and tofu. Heat a skillet over medium heat. Remove tofu from bag, place in a bowl, and set aside. Pour the rest of the ingredients into skillet. Sauté vegetables until tender (8-10 minutes), then add tofu to skillet. Cook tofu until heated through and lightly browned (2-3 minutes). Remove skillet from heat and serve.


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