Tofu & Mushroom Cheezy Florentine
Prep Time:20 minsCook Time:30 minsTotal Time:50 minsCourse:Dinner, LunchCuisine:Italian-InspiredKeyword:Tofu Mushroom Florentine, Vegan Cheezy Florentine Servings:3
INGREDIENTS
- ▢3 tbl vegan butter divided, room temp
- ▢1/2 block extra firm tofu pressed & dried, then cut into cubes or rectangles
- ▢neutral oil
- ▢1 tsp Italian seasoning
- ▢1/2 tsp onion powder
- ▢1/4 tsp garlic powder
- ▢salt and pepper
- ▢4 oz baby Bella mushrooms cleaned & sliced
- ▢1 shallot sliced, approx 1/4 cup
- ▢3 cloves garlic 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
- ▢1/2 cup non dairy milk
- ▢1 handful baby spinach
- ▢juice from 1/2 lemon
- ▢fresh parsley chopped
INSTRUCTIONS
- Brush tofu slices with 1 tsp neutral oil, & coat with Italian seasoning, onion, & garlic powder.
- Heat 1/2 tbl of butter on med heat in a large non-stick pan, cook tofu slices 5-8 min on each side till golden. Set aside. Wipe pan clean.
- Heat 1/2 butter on med heat, & cook mushroom slices till golden 2-4 min on each side. Wipe pan clean. Set aside.
- Add remaining 2 tbl butter on med/low heat, when melted add shallot & garlic, stir till shallot softens & garlic is fragrant 1-2 min.
- Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 sec to cook flour.
- Add wine & broth bring to a very slow simmer on med low heat, cook & stir 3-5 min till it is noticeably reduced & thickened.
- Next add cream cheese, & parm, stirring till it melts.
- Add spinach, stir till it wilts about 1 min. Season to taste. If sauce seems to thick add more milk 1 tbl at a time to achieve preferred consistency.
- Add mushrooms, & tofu and heat through.
- Top with fresh parsley, more parm, & a squeeze of lemon.
- Serve with garlic bread, rice, mashed potatoes, or pasta! Enjoy.
