Tofu and Mushroom Cheezy Florentine
Ingredients
- 3 tbsp vegan butter, divided, room temperature
- 1/2 block extra firm tofu
- neutral oil
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- salt and pepper
- 4 oz baby Bella mushrooms
- 1 shallot (approx 1/4 cup)
- 3 garlic cloves
- 2 tbsp 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 tbsp to 1/2 cup non-dairy milk
- 1 handful baby spinach
- juice from 1/2 lemon
- fresh parsley
Preparation
Brush tofu slices with 1 tsp neutral oil, and coat with Italian seasoning, onion, and garlic powder
Heat 1/2 tbsp of butter on medium heat in a large non-stick pan, cook tofu slices 5-8 minutes on each side until golden, then set aside and wipe pan clean
Heat 1/2 tbsp butter on medium heat, and cook mushroom slices until golden, 2-4 minutes on each side, then wipe pan clean and set aside
Add remaining 2 tbsp 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 it is noticeably reduced and thickened
Next 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 tbsp at a time to achieve preferred consistency
Add mushrooms and tofu and heat through
Serving suggestions
Top with fresh parsley, more parm, and a squeeze of lemon
Serve with garlic bread, rice, mashed potatoes, or pasta (serves 2-3)
