Creamy Tuscan Vegan Chick’n with Spinach, Sun-Dried Tomatoes and Saffron
Ingredients
- 2 packets of @gardein chick’n scallopini (or 500g of extra firm tofu frozen overnight then thawed)
- 3 1/2 tbsp unsalted @earthbalance butter
- 1 yellow onion diced
- 6 garlic cloves minced
- 1/2 cup sun-dried tomatoes
- 1 cup fresh cherry tomatoes
- 1 1/2 cups coconut cream (placed in refrigerator for 3+ hours and scoop out the hardened cream then)
- 2 cups spinach leaves
- 1 pinch saffron threads
- Salt + pepper to taste
Preparation
Place saffron threads in 1/3 cup of hot water and set aside.
Cook chick’n as per package instructions and set aside on a plate.
Melt the butter in a large pan over medium heat until it starts to bubble, then add the diced onion over medium-high heat and cook until translucent.
Next, add the minced garlic, sun-dried tomatoes, and fresh cherry tomatoes; continue to sauté.
Mix the coconut cream with 1/3 cup of hot water and whisk until smooth, then add it into the pan along with the saffron water. Cook until slightly reduced.
Season with salt and pepper, then add back in the chick’n and the spinach. Cook until the spinach is wilted.
Serve immediately and enjoy!
