Tofu florentine

Tofu florentine

Tags

French

Cook

Ingredients

  • 4 tbsp vegan butter
  • 1 block tofu
  • 2 tsp Italian seasoning, divided
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • 150g cremini mushrooms, sliced
  • 3 shallots, sliced
  • 6 garlic cloves, minced
  • 3 tbsp flour
  • ½ cup white wine
  • ¾ cup stock
  • ½ cup vegan cream
  • ¼ cup nooch
  • 2 handfuls baby spinach
  • Juice from 1 lemon
  • Fresh parsley, chopped
  • Rice

Steps

  1. Drain and press the tofu. Once removed from the press pat dry and cut into slices.
  2. Brush tofu with oil and coat with half the Italian seasoning, onion, garlic powder, salt and pepper.
  3. Heat 1 tbsp butter on medium in the pan, cook tofu slices 5-8 min on each side till golden. Set aside.
  4. Heat another 1 tbsp butter and cook the mushrooms till golden. Set aside.
  5. Add the remaining butter on medium low. Once melted add the shallot and garlic, cook until fragrant.
  6. Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 sec to cook flour.
  7. Add wine, remaining Italian seasoning and stock, bring to a very slow simmer.
  8. Cook and stir until it has reduced & thickened.
  9. Next add cream and nooch. Let it bubble for a minute then stir in the spinach.
  10. Add mushrooms and tofu and heat through.