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. Add the mushrooms and cook for 2 or 3 minutes. 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!
Air fryer option: if you're oil-free or want to reduce the amount of oil in this step, simply air fry the tofu filets, either with or without a light spray of cooking oil on both sides, for 18 to 20 minutes at 380℉, turning them halfway through cooking time.