Tofu Florentine
This 30-minute Tofu Florentine is perfect for a restaurant quality dinner any night of the week! With crispy golden tofu filets simmered in a creamy garlic and spinach sauce, it’s giving comfort food vibes, but slightly elevated. Gluten-free option.
Watch how to make Tofu Florentine over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
When even is Tofu Florentine? I’m so glad you asked. “Florentine” (or à la Florentine) refers to a style of cooking from Florence, traditionally featuring spinach as a key ingredient. The term is often linked to Catherine de’ Medici, who is said to have brought Florentine culinary traditions—and a love of spinach—to France when she married into the royal court in the 16th century. Over time, dishes like chicken (or tofu) Florentine came to describe any preparation served with a creamy spinach-based sauce, regardless of the protein used.
And so today, we’re gonna learn to make this traditional preparation of the dish but 100% vegan! No meat, no dairy, no problem. It’ll still be just as creamy, rich, and flavourful, and ready to enjoy in way less time than you’d think.
We’re using fairly simple ingredients and I’m sure you’ve already got a lot of them in your kitchen!
Tofu Filets
- ¼ cup flour
- ½ tsp garlic powder
- ½ tsp italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 12-oz block extra firm tofu, sliced into about 8 rectangles or ‘filets’
- 1 to 2 tbsp olive oil, for frying
Garlic Spinach Sauce
- 1 medium shallot, finely chopped
- 4 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup vegan chicken broth, sub veggie broth
- 1 cup canned coconut milk
- ½ cup vegan parmesan cheese shreds
- 1 tbsp dijon mustard
- 4 to 5 sprigs of fresh thyme
- 4 cups baby spinach
- ¼ tsp red chili flakes
How to Make Tofu Florentine
- Combine the flour and spices in a medium bowl and toss each tofu filet until covered, shaking off any excess flour. Set aside on a plate and repeat.
- Heat olive oil in a large skillet over medium-high heat. Fry the tofu for 4 to 6 minutes on each side until golden brown. You may have to do this in batches depending on the size of your skillet. Remove tofu from the skillet and set aside.
- Make the sauce: In the same skillet, add the shallot and garlic and sauté for about 4 to 5 minutes, stirring occasionally. Deglaze the pan by stirring in the vegan chicken broth, then stir the coconut milk, vegan parmesan cheese, and Dijon mustard. Simmer for about 5 minutes or so, allowing the sauce to thicken slightly. Add spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if you want a touch of heat.
- Return the tofu to the skillet and spoon some of the creamy spinach sauce over the top. Simmer for an additional 2-3 minutes to let the tofu absorb the flavours.Taste and adjust seasonings as needed (more Dijon, Italian seasoning, salt, etc.)
- Serve over rice, mashed potatoes or pasta and enjoy hot!
Tip:
Swap out the mushrooms with cauliflower, bell peppers, or asparagus for a different, but still delicious, vibe.
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Tofu Florentine
Ingredients
Method
- Combine the flour and spices in a medium bowl and toss each tofu filet until covered, shaking off any excess flour. Set aside on a plate and repeat.
- Heat olive oil in a large skillet over medium-high heat. Fry the tofu for 4 to 6 minutes on each side until golden brown. You may have to do this in batches depending on the size of your skillet. Remove tofu from the skillet and set aside.
- Make the sauce: In the same skillet, add the shallot and garlic and sauté for about 4 to 5 minutes, stirring occasionally. Deglaze the pan by stirring in the vegan chicken broth, then stir the coconut milk, vegan parmesan cheese, and Dijon mustard. Simmer for about 5 minutes or so, allowing the sauce to thicken slightly. Add spinach and cook until wilted, stirring occasionally. Add crushed red pepper flakes if you want a touch of heat.
- Return the tofu to the skillet and spoon some of the creamy spinach sauce over the top. Simmer for an additional 2-3 minutes to let the tofu absorb the flavours. Taste and adjust seasonings as needed (more Dijon, Italian seasoning, salt, etc.)
- Serve over rice, mashed potatoes or pasta and enjoy hot!
