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Spinach-Artichoke Party Bowl Recipe with Easy Ginger Garlic Tofu

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A creamy spinach-artichoke bowl paired with savory ginger garlic tofu, perfect for a wholesome, indulgent meal that’s quick and easy to prepare.

Ingredients

Scale
  • 6 cups fresh baby spinach, loosely packed
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 tablespoon fresh grated ginger
  • 3 cloves garlic, minced
  • 1 (14-ounce) block firm tofu, pressed and cubed
  • 2 tablespoons soy sauce or tamari (low-sodium tamari for gluten-free)
  • 2 tablespoons olive oil (divided)
  • 4 ounces vegan cream cheese or regular cream cheese, softened
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • Pinch or two of red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 stalks green onions, thinly sliced
  • Optional toppings: toasted pine nuts or crushed tortilla chips

Instructions

  1. Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place it on a plate, then set a heavy object on top. Let it press for at least 15 minutes to remove excess moisture.
  2. Prepare the tofu marinade: In a medium bowl, combine 2 tablespoons soy sauce or tamari, 1 tablespoon olive oil, grated ginger, minced garlic, and a pinch of red pepper flakes if using. Toss the pressed, cubed tofu gently in this mixture until well coated. Let marinate for about 10 minutes.
  3. Cook the tofu: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated tofu cubes in a single layer without overcrowding. Cook for 3-4 minutes per side until golden and slightly crispy. Remove from pan and set aside.
  4. Prepare the spinach-artichoke base: In the same skillet, reduce heat to medium. Add more olive oil if needed. Toss in fresh spinach and cook until wilted, about 2-3 minutes. Add drained artichoke hearts and stir to combine.
  5. Blend creamy base: Transfer cooked spinach and artichokes to a food processor or blender. Add softened cream cheese, nutritional yeast, lemon juice, salt, and black pepper. Pulse until smooth and creamy but still with some texture. Adjust seasoning to taste.
  6. Combine and heat through: Return creamy spinach-artichoke mixture to skillet over low heat. Stir in cooked tofu gently to coat with sauce. Warm together for 2-3 minutes until heated through and flavors meld.
  7. Garnish and serve: Transfer to serving bowl. Sprinkle with sliced green onions and optional toasted pine nuts or crushed tortilla chips. Serve warm with crusty bread, pita, or crackers.

Notes

Press tofu well to remove moisture for crispy texture. Marinate tofu ahead for deeper flavor. Avoid overcrowding pan when cooking tofu to prevent steaming. Use fresh spinach for best texture and color. If base is too thick, add splash of water or plant-based milk. Reheat gently to keep tofu texture intact.

Nutrition

Keywords: spinach artichoke bowl, ginger garlic tofu, party bowl, vegetarian, vegan, gluten-free, easy dinner, potluck recipe

Find it online: https://blairrecipes.com/spinach-artichoke-party-bowl-recipe-with-easy-ginger-garlic-tofu/