Tofu and Mushroom Cheesy Florentine
Ingredients
- 3 tbl vegan butter divided room temp
- 1/2 block of extra firm tofu pressed, dried, & cut into cubes
- neutral oil
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 4 oz baby Bella mushrooms cleaned & sliced
- 1 shallot sliced (approx 1/4 cup)
- 3 garlic cloves minced
- 2 tbl flour
- 1/2 cup dry white wine (vegan)
- 1/2 cup broth
- 1/4 cup vegan cream cheese (room temp)
- 1/4 cup vegan parm
- 1 tbl-1/2 cup non-dairy milk
- 1 handful baby spinach
- juice from 1/2 lemon
- fresh parsley chopped
Preparation
Brush tofu slices with 1 teaspoon neutral oil and coat with Italian seasoning, onion powder, and garlic powder.
Heat 1/2 tablespoon of butter on medium heat in a large non-stick pan, cook tofu slices for 5-8 minutes on each side until golden, set aside, and wipe the pan clean.
Heat 1/2 tablespoon butter on medium heat and cook mushroom slices until golden, 2-4 minutes on each side, wipe the pan clean, and set aside.
Add the remaining 2 tablespoons butter on medium-low heat, when melted, add shallot and garlic, and stir until shallot softens and garlic is fragrant, 1-2 minutes.
Slowly stir in flour using a whisk or wooden spoon and stir continuously for 30 seconds to cook the flour.
Add wine and broth, bring to a very slow simmer on medium-low heat, and cook and stir for 3-5 minutes until reduced and thickened, then add cream cheese and parmesan, stirring until it melts.
Add spinach and stir until it wilts, about 1 minute, season to taste, and if the sauce is too thick, add more milk one tablespoon at a time to achieve the preferred consistency.
Add mushrooms and tofu and heat through.
Serving suggestions
Top with fresh parsley, more parmesan, and a squeeze of lemon, serve with garlic bread, rice, mashed potatoes, or pasta.
Notes
Serves 2-3 people.
