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.
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: Approximately 300 kcal per serving
INGREDIENTS
- 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)
INSTRUCTIONS
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- 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.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until softened.
- Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, until they release their moisture and start to brown.
- 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.
- Return the cooked tofu to the skillet and mix everything together until well combined.
- Transfer the tofu and mushroom mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, whisk together the vegan cheese shreds, nutritional yeast, plant-based milk, and lemon juice until smooth.
- Pour the cheese sauce over the tofu and mushroom mixture, ensuring it coats evenly.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with freshly chopped parsley before serving.
- 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!