At this time of the year when autumn slowly creeps in, I always feel like eating more pasta. I try to keep it healthy as much as possible, so I always make sure that my dishes are stuffed with veggies and vitamins and essential minerals.
This tofu mushroom florentine looks and tastes like a fancy gourmet meal, yet is really simple and easy to cook in one pot! (The less dishes I have to do, the happier I am.)
You can try it with unflavored or smoked tofu, both are wonderful. Or try to make it with sun dried tomatoes instead of the fresh ones.
This tofu mushroom florentine looks and tastes like a fancy gourmet meal, yet is really simple and easy to cook in one pot! (The less dishes I have to do, the happier I am.)
You can try it with unflavored or smoked tofu, both are wonderful. Or try to make it with sun dried tomatoes instead of the fresh ones.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 block firm tofu
- 1 tbsp margarine
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1/2 can small mushrooms
- 1 tbsp gluten-free flour
- 2 cups veggie broth
- 1/2 cup vegan creamer
- to taste salt, pepper
- 2 handful gluten free linguini or wide string pasta, cut into half
- 1 cup frozen spinach
Directions
1. In a large skillet over medium high heat add the margarine and cook the sliced tofu until golden brown on each sides.
2. Add the olive oil and sauté the garlic, then add tomatoes, and mushrooms, and cook until tender. Add in the flour and cook for another minute.
3. Slowly add the veggie broth, vegan creamer, salt, pepper, frozen spinach and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
Also by Imola: One-Pan Herbed Chickpea Tomato Stew
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Photo: Imola Toth
