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Cheezy Vegan Florentine: Tofu and Mushroom Edition

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Cheezy Vegan Florentine: Tofu and Mushroom Edition

This Cheezy Vegan Florentine with tofu and mushrooms is a flavorful and nutritious twist on the classic Florentine dish. The combination of tofu, mushrooms, and spinach creates a hearty and satisfying filling, while the creamy vegan cheese sauce adds a deliciously cheesy flavor.


  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4 servings
  • Calories: Approximately 300 kcal per serving


  • 1 block (14 oz) firm tofu, pressed and drained
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach leaves
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup vegan cheese shreds (cheddar or mozzarella)
  • 2 tablespoons nutritional yeast
  • 1/4 cup plant-based milk (such as almond or soy)
  • 1 tablespoon lemon juice
  • Red pepper flakes (optional, for heat)
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Crumble the pressed tofu into the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until softened.
  4. Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until they release their moisture and start to brown.
  5. Stir in the fresh spinach leaves and cook until wilted. Season with salt, pepper, dried thyme, and dried oregano. Add red pepper flakes for extra heat if desired.
  6. Return the cooked tofu to the skillet and mix everything together until well combined.
  7. Transfer the tofu and mushroom mixture to the prepared baking dish, spreading it out evenly.
  8. In a small bowl, whisk together the vegan cheese shreds, nutritional yeast, plant-based milk, and lemon juice until smooth.
  9. Pour the cheese sauce over the tofu and mushroom mixture, ensuring it coats evenly.
  10. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
  11. Remove from the oven and let it cool for a few minutes before serving.
  12. Garnish with freshly chopped parsley before serving.
  13. Enjoy this delicious and cheezy vegan florentine with tofu and mushrooms as a satisfying main dish!

Serve it as a main dish for a comforting weeknight meal or special occasion. It’s sure to be a hit with vegans and non-vegans alike!

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