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