Tofu & Mushroom Cheezy Florentine

Tofu & Mushroom Cheezy Florentine recipe served in a bowl.

Prep Time:20 minsCook Time:30 minsTotal Time:50 minsCourse:Dinner, LunchCuisine:Italian-InspiredKeyword:Tofu Mushroom Florentine, Vegan Cheezy Florentine Servings:3


  • ▢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


  • 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.

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