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Vegan tofu florentine in bowl.
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Vegan Tofu Florentine

This creamy vegan tofu florentine is way healthier than the original chicken florentine and just as delicious. A silky sauce with mushrooms and spinach coats golden-brown tofu steaks.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree
Cuisine: French
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 439kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Plate
  • Skillet or wide saucepan

Ingredients

For tofu

  • ¼ cup all purpose flour
  • ¼ cup vegan parmesan cheese
  • Salt and ground black pepper to taste
  • 16 oz high protein tofu (cut into 12 slices)

For sauce

  • ½ cup raw cashews
  • 3-4 cups mushroom stock (divided)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 6 cloves garlic (minced or crushed with a garlic press)
  • 8 oz cremini mushrooms or button mushrooms (sliced)
  • ¼ cup dry red wine (or white wine)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cups baby spinach
  • 2 tablespoons tamari or soy sauce
  • Salt and ground black pepper to taste
US Customary - Metric

Instructions

Sauté tofu

  • Place the vegan parmesan cheese, flour, salt and ground black pepper in a plate. Mix. Dredge the tofu slices in the mixture. Reserve any remaining flour.
    Tofu dredged in cheese and flour mixture.
  • Heat the oil in a wide saucepan or skillet over medium heat. When the oil shimmers, add the tofu slices in a single layer and cook them on each side until golden brown. Remove to a plate and set aside.
    Tofu pan-fried until golden brown.

Make sauce

  • Blend the raw cashews with a cup of the mushroom stock.
  • To the saucepan with any oil remaining after frying the tofu, add the onions, celery and garlic. Sauté over medium high heat for a couple of minutes until the onions start to soften and turn translucent.
    Onions and garlic sauteing in olive oil.
  • Add the mushrooms and sauté for a couple of minutes.
  • Add the wine to the pan and cook until some of the moisture has evaporated. Stir any remaining flour and vegan parm leftover from dredging the tofu to the pan and mix it into the mushrooms.
    Wine added to mushrooms and onions.
  • Stir in the basil, oregano and cashew cream.
    Cashew cream added to mushrooms.
  • Add two more cups of the mushroom stock and stir well. Let the sauce come to a boil over medium heat, then turn the heat down. Stir in the tamari. If you want a saucier sauce, you can add up to one more cup of the mushroom stock.
    Tamari added to cashew sauce.
  • Add the spinach to the sauce and stir for a couple of minutes until the spinach has wilted. Check seasoning and add more salt and pepper if needed.
    Herbs and spinach added to pan.
  • Add the tofu slices back to the pan and submerge them, letting them cook in the sauce for a couple of minutes to absorb the flavors.
    Tofu added to the cream sauce.
  • Turn off heat. To serve, place three tofu steaks in a plate or bowl and spoon the sauce over the tofu.

Nutrition

Serving: 1 serving (three tofu steaks each) | Calories: 439kcal | Carbohydrates: 26g | Protein: 26g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Potassium: 626mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2824IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 22mg