Vegan Tofu and Mushroom Florentine
Ingredients
- 3 tablespoons vegan butter, divided and 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 tablespoon to 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 5-8 minutes on each side until golden. Set aside and wipe pan clean.
Heat 1/2 tablespoon butter on medium heat and cook mushroom slices until golden, 2-4 minutes on each side. Wipe pan clean and set aside.
Add remaining 2 tablespoons butter on medium-low heat; when melted, add shallot and garlic, stir until shallot softens and garlic is fragrant, 1-2 minutes.
Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 seconds to cook flour.
Add wine and broth, bring to a very slow simmer on medium-low heat, cook and stir 3-5 minutes until reduced and thickened.
Add cream cheese and parm, stirring until it melts.
Add spinach, stir until it wilts, about 1 minute. Season to taste. If sauce seems too thick, add more milk 1 tablespoon at a time to achieve preferred consistency.
Add mushrooms and tofu and heat through.
Serving suggestions
Top with fresh parsley, more vegan parm, and a squeeze of lemon. Serve with garlic bread, rice, mashed potatoes, or pasta.
