* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
1 container (14- to 16-ounces) extra-firm tofu
1 cup Italian or vinaigrette salad dressing, divided
1 tablespoon cornstarch
1/4 teaspoon salt
2 ripe peaches, cut into wedges
1-1/2 cups blueberries
5 cups baby spinach
Preparation
Instructions
Heat oven to 400°F. Lightly grease or spray a rimmed baking sheet; set aside.
Place tofu on a plate lined with several layers of paper towel. Let stand 20 minutes to drain.
Cut tofu into 1-inch cubes. Place in a large bowl and cover with 1/2-cup of the salad dressing.
Let stand 15 minutes. Drain well. In a clean bowl, toss marinated tofu gently with cornstarch and salt.
Place tofu in a single layer on the prepared baking sheet. Bake, turning twice until golden brown, about 30 minutes.
To serve, spread spinach on a platter. Top with tofu, peaches and blueberries. Drizzle with remaining salad dressing.
