There are dinners you make because something needs to be on the table. And then there are dinners like this Tofu and Mushroom Cheezy Florentine — the kind that comes together in one pan, bubbling with a creamy, cheesy spinach sauce studded with golden mushrooms and tender tofu, deeply savory and satisfying enough to make anyone forget there is no dairy or eggs anywhere in the dish. This is that dinner. The one that turns a handful of simple ingredients into something that tastes genuinely indulgent. The one that gets requested again before the leftovers are even finished.
Florentine, in classical cooking, refers to dishes prepared with spinach, often bound in a rich, creamy sauce. This plant-based version combines that beloved spinach and cream pairing with seared mushrooms and pan-fried tofu, all brought together in a cashew-based cheese sauce that thickens beautifully and coats every component in deeply savory richness.
What makes this dish so outstanding is the layering of textures and flavors — crisp-edged tofu, deeply golden mushrooms, and silky wilted spinach all bound together in a sauce that tastes remarkably close to a classic cream and cheese florentine, without a trace of dairy.
This recipe is 100% vegan, naturally gluten-free, ready in about 35 minutes, and absolutely wonderful served over rice, pasta, or simply with crusty bread to soak up every bit of the sauce.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 4 | ~340 kcal |
Ingredients
For the Tofu and Mushrooms
- 400g firm or extra firm tofu, pressed and cubed
- 250g mushrooms (cremini or button), sliced
- 2 tbsp olive oil, divided
- 1 tsp soy sauce
- Salt and black pepper to taste
For the Cheezy Florentine Sauce
- 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
- 1½ cups (360ml) vegetable broth
- 4 tbsp nutritional yeast
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp onion powder
- ¼ tsp nutmeg
- ½ tsp salt
- ¼ tsp white pepper
For the Spinach
- 5 cups (150g) fresh spinach, roughly chopped
- 1 small onion, finely diced
Optional Add-ins
- ¼ tsp chili flakes for gentle heat
- ½ cup (60g) shredded vegan mozzarella stirred in at the end
- Sun-dried tomatoes, chopped
To Serve
- Crusty bread
- Steamed rice or pasta
- Fresh parsley, chopped
Instructions
- Press and cube the tofu. Press the tofu for at least 10 minutes to remove excess water, then cut into 2cm cubes.
- Sear the tofu. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden on most sides. Drizzle with soy sauce in the final minute of cooking. Remove and set aside.
- Sear the mushrooms. In the same pan, heat the remaining oil and add the mushrooms in a single layer. Sear undisturbed for 2–3 minutes before stirring, then continue cooking for another 2–3 minutes until deeply golden. Season with salt and pepper and remove from the pan.
- Cook the onion and spinach. Add the diced onion to the pan and cook for 3–4 minutes until softened. Add the spinach in batches, stirring until wilted, about 2–3 minutes total.
- Make the cheese sauce. Blend the drained cashews, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, nutmeg, salt, and white pepper until completely smooth.
- Combine everything. Pour the cashew sauce into the pan with the spinach and onion. Add the seared mushrooms and tofu back to the pan. Stir gently to combine and simmer for 4–5 minutes until the sauce has thickened slightly and everything is heated through.
- Serve immediately. Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread.
Pro Tips
- Press the tofu thoroughly before cooking to ensure it sears properly rather than steaming in the pan.
- Sear the tofu and mushrooms separately to give each enough space to brown properly.
- Blend the cashew sauce until completely smooth for the silkiest texture.
- Taste and adjust seasoning generously, as the sauce needs to flavor the entire dish.
Why This Combination Works
Tofu provides protein and a satisfying bite once properly seared, mushrooms contribute deep umami richness, and spinach adds the classic florentine character along with color and nutrients. Bound together in a rich cashew cheese sauce, these components create a dish that is balanced in texture and deeply satisfying in flavor.
Flavor Variations
- Florentine Pasta Bake: Toss the finished dish with cooked pasta and bake with a breadcrumb topping for a baked pasta version.
- Spicy Florentine: Add chili flakes or a diced jalapeño for gentle heat throughout.
- Mushroom Lovers Version: Double the mushrooms and use a mix of varieties for extra depth.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~340 kcal | 18g | 18g | 5g | 22g |
Storage
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.
- Freezer: Freezes reasonably well for up to 2 months, though the tofu texture softens slightly after thawing.
Frequently Asked Questions
Can I use a different protein instead of tofu?
Yes — tempeh or chickpeas can be substituted for a different texture and flavor.
Can I make this without a blender?
Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.
Can I add pasta directly into this dish?
Yes — toss cooked pasta directly into the finished sauce for a complete one-pan meal.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!