Vegan Pasta Florentine Recipes

VEGAN PASTA FLORENTINE

Steps:

• If making the tofu, once you have pressed it, preheat the oven to 425 degrees (F).
• Cut your block of tofu into triangles and set aside.
• Using 3 medium sized mixing bowls, add the non-dairy milk and lemon juice to the first bowl, whisk to combine. In the second bowl, add the flour and the salt and pepper. Whisk to combine. Add the panko to the third bowl.
• Now, take a triangle of tofu and put it in the non-dairy milk mixture, then into the flour mixture, coat completely. Then back in the milk, back in the flour, back in the milk and then into the panko. Making sure it is completely coated.
• Place on a sheet pan sprayed with non-stick spray or lined with a silicone mat. Repeat with all the tofu.
• Then spray the tops of the tofu with non-stick spray to help the tofu brown. Sprinkle with a bit of salt.
• Bake for 15 minutes, flip, spray again with non-stick spray and bake for another 15 minutes or until golden brown.
• While the tofu bakes, cook the pasta according to package directions. Drain when the pasta is al dente.
• Make the sauce while the pasta and tofu cook. In a large non-stick skillet, heat the olive oil on medium high.
• Add the garlic and onions. Sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes.
• Add the wine and simmer until most of it has absorbed, another 3-4 minutes.
• Now, add the non-dairy milk and vegetable broth. Stir to combine and then bring to a simmer. Reduce heat to low.
• Add the vegan cream cheese and the vegan parmesan and whisk until they are fully melted. This may take a few minutes. Just keep whisking.
• Season with a pinch of salt and pepper.
• Add the spinach and stir it in to the sauce. Heat for just another minute so that the spinach doesn't over cook but is wilted.
• Taste and adjust seasoning.
• Once the pasta is done and drained, add it to the skillet with the sauce and toss to combine. Add more salt and pepper if needed.
• Serve the pasta with some crispy tofu and a squeeze of lemon juice on top of the tofu.