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Tofu and Baby Spinach
Source: Chef Becker

A warm salad made with baby spinach and tofu gently sauteed with scallions, ginger, and garlic.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 94.4
Total Carbs 2.8 g
Dietary Fiber 0.9 g
Sugars 0.3 g
Total Fat 7.2 g
Saturated Fat 0.7 g
Unsaturated Fat 2.3 g
Potassium 35.5 mg
Protein 5.4 g
Sodium 45.6 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  Oil, safflower
1 tbsp  fresh ginger root
1 tbsp  garlic cloves, chopped
1 each  scallions
8 oz  firm tofu
1 cup  fresh baby spinach
1 tsp  sesame oil
1 tsp  low sodium soy sauce
  1. Heat the wok or saute pan.
  2. Add the oil, ginger, garlic, and scallions and toss.
  3. Add the tofu and toss.
  4. Add the spinach, sesame oil, and soy sauce and turn off the heat.
  5. Toss all of the ingredients in a bowl and serve.
  6. The spinach should be wilted slightly, but not fully cooked.

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