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 is wonderful. Or try to make it with sun dried tomatoes instead of the fresh ones.
GF Vegan One-Pot Creamy Tofu Mushroom Florentine
- 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
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