Tofu Florentine
Tofu Florentine is a delicious dish that combines the flavors of Italian cuisine with the versatility of tofu. It typically consists of pan-fried or baked tofu served on a bed of sautéed spinach, topped with a creamy sauce. The sauce can vary but often includes ingredients like garlic, onion, herbs, and a dairy-free cream or cashew-based sauce.
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Ingredients
- 1 pound tofu pressed and sliced into 1/2-inch thick rectangles
- 2 pounds fresh spinach washed and stems removed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 cup dairy-free cream (such as coconut cream or cashew cream)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until they become fragrant and translucent.
- Add the fresh spinach to the skillet and cook until wilted. Remove from heat and set aside.
- In a separate pan, heat a little olive oil and cook the tofu slices until they become golden brown on both sides. Remove from heat and set aside.
- In a small saucepan, combine the dairy-free cream, dried oregano, dried basil, salt, and pepper. Heat the mixture over medium-low heat, stirring occasionally, until it thickens slightly.
- Arrange the tofu slices on a baking sheet. Spoon the cooked spinach over each tofu slice, then drizzle the creamy sauce on top.
- Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the tofu is heated through and the sauce is bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 797kcal (40%)Carbohydrates: 136g (45%)Protein: 31g (62%)Fat: 17g (26%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 217mg (9%)Potassium: 1304mg (37%)Fiber: 15g (63%)Sugar: 61g (68%)Vitamin A: 21272IU (425%)Vitamin C: 85mg (103%)Calcium: 442mg (44%)Iron: 12mg (67%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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