Tofu and Mushroom Florentine

Serves 3

• 4 tbsp butter divided, room temp

• 2 blocks extra firm tofu pressed & dried, then cut into cubes or rectangles

• neutral oil

• 2 tsp Italian seasoning

• 1 tsp onion powder

• 1/2 tsp garlic powder

• salt and pepper

• 12 oz baby Bella mushrooms cleaned & sliced

• 2 shallots sliced, approx 1/2 cup

• 5 cloves garlic minced

• 4 tbsp flour

• 1 cup dry white wine 

• 1 cup broth

• 1 cup vegan cream cheese room temp

• 1/2 cup parmesan

• 1 cup non dairy milk

• 2 handfuls baby spinach

• juice from 1/2 lemon, more to taste

• fresh parsley chopped (optional)

1. Brush tofu slices with 2 tsp neutral oil, & coat with Italian seasoning, onion, & garlic powder.

2. Heat 1 tbsp 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.

3. Heat 1/2 butter on med heat, & cook mushroom slices till golden 2-4 min on each side. Set aside.

4. Add remaining butter on med/low heat, when melted add shallot & garlic, stir till shallot softens & garlic is fragrant 1-2 min.

5. Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 sec to cook flour.

6. Add wine & broth bring to a very slow simmer on med low heat, cook & stir 3-5 min till it is noticeably reduced & thickened.

7. Next add cream cheese, & parm, stirring till it melts.

8. Add spinach, stir till it wilts about 1 min. Season to taste. If sauce seems to thick add more milk 1 tbsp at a time to achieve preferred consistency.

9. Add mushrooms, & tofu and heat through.

10. Top with fresh parsley, more parm, & a squeeze of lemon.

11. Serve with garlic bread, rice, mashed potatoes, or pasta! Enjoy.