You’re so fine

Tofu Florentine

Hello from the Eastern Shore! I am once again on vacation (!) but this time I’m resolved to actually take advantage of the down time and do some blogging. I was a cooking maniac this past week so I have a number of yummies to share with everyone, some of which were inspired by some of the meals I’ve had while out and about.  This dish is not one of those and is instead inspired by my LOVE of Italian food.  I have had chicken (and veal) Florentine before and have attempted vegetarian versions in the past with limited success.  The trick is prepping the sauce before baking, and making it slightly runnier than normal.


14oz of Tofu, cut into 6 “fillets”
2 tbsp Olive Oil. divided
4 cloves garlic, minced
1 cup baby bella mushrooms, diced
2 tsp flour
1/2 tbsp oregano
2 tsp parsley
1/2 tbsp red chili flakes
1 1/4 cups milk, divided
1 tbsp fresh basil, chopped
1 lb spinach (if using frozen thaw first)
1 cup white pearl mushrooms, sliced
1 cup shredded mozzarella cheese

1. Preheat oven to 400F
2.  Heat half of the olive oil in a medium saucepan over medium heat.  Stirring constantly add in the flour to create a roux.  Slowly add 1 cup of milk, whisking, until the roux is firmly mixing.  Add the baby bella mushrooms, garlic, and spices to taste. Turn heat to low and simmer.
3. Meanwhile heat the remaining olive oil in a medium saute pan over medium-low heat.  Gradually add in the spinach, adding more as the leaves  wilt.  Cook for 10minutes, until the leaves are soft but not mushy.  Drain and set aside.
4.  Arrange the spinach in the bottom of a 9×9 baking dish.  Cover the spinach with the white mushrooms.  Pour half of the mushroom sauce over the spinach/mushrooms.  Arrange the tofu fillets on top and then cover with the remaining sauce.  Cover and bake for 20 minutes.  Remove cover and top with the mozzarella cheese then bake for an additional 15-20minutes, or until the sauce is bubbly and lightly browned.

I served this with some homemade whole wheat basil bread but it would also go perfectly with a nice salad.   This is also a great dish for a Meatless Monday because you don’t come away from this missing meat which is great when cooking for non-veggie people.

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