Print

Spinach Artichoke Party Bowl Recipe with Ginger Garlic Tofu

spinach artichoke party bowl - featured image
Print Recipe

A quick and easy vegetarian party bowl combining creamy spinach-artichoke dip with crispy ginger garlic tofu for a flavorful and protein-packed appetizer.

Ingredients

Scale
  • 6 cups fresh spinach, roughly chopped (about 180 grams)
  • 1 cup artichoke hearts, canned or jarred, drained and chopped (about 140 grams)
  • 4 oz cream cheese, softened (about 115 grams)
  • ½ cup sour cream (120 ml)
  • ¼ cup mayonnaise (60 ml), use vegan mayo if preferred
  • ½ cup grated Parmesan cheese (50 grams)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 14 oz firm tofu, pressed and cubed (about 400 grams)
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari (tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup (optional)
  • Optional garnishes: chopped green onions or chives, red pepper flakes, toasted sesame seeds

Instructions

  1. Blanch the chopped spinach in boiling water for 1-2 minutes until wilted. Transfer to ice water to stop cooking, then squeeze out excess moisture.
  2. In a large bowl, combine softened cream cheese, sour cream, mayonnaise, grated Parmesan, minced garlic, salt, and pepper. Stir until smooth. Fold in drained and chopped artichoke hearts and prepared spinach. Set aside.
  3. Press tofu for 15-20 minutes to remove excess liquid. Cut into 1-inch cubes.
  4. In a small bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, olive oil, and honey or maple syrup. Toss tofu cubes in marinade and let sit for 10 minutes.
  5. Heat a non-stick skillet over medium-high heat. Add olive oil if needed. Cook tofu cubes in a single layer for 3-4 minutes per side until golden and crispy. Remove from heat.
  6. Spread spinach-artichoke mixture evenly in a serving bowl. Top with crispy ginger garlic tofu cubes.
  7. Garnish with chopped green onions, toasted sesame seeds, and red pepper flakes if desired.
  8. Serve immediately with pita chips, crunchy veggies, or toasted baguette slices.

Notes

Press tofu well to achieve crispy texture. Blanch and shock spinach to avoid grassy flavor and dull color. Use softened cream cheese for smooth mixing. Prepare spinach-artichoke base ahead and add freshly sautéed tofu before serving. Baking tofu at 400°F for 25-30 minutes is an alternative to sautéing.

Nutrition

Keywords: spinach artichoke dip, ginger garlic tofu, vegetarian appetizer, party bowl, protein-packed, easy recipe, crowd-pleaser

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