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This Creamy Tuscan Vegan Chicken dish is made with a creamy white wine sauce infused with sun-dried tomatoes, umami-rich mushrooms, fresh spinach and served with crispy, pan-fried tofu for an Italian dish the whole family will love. All you need is 12 ingredients for a gourmet home-cooked meal.
Table of Contents
If you grew up eating Italian food like I did, you might be missing a restaurant-quality creamy Tuscan chicken recipe. While we’ve shared plenty of drool-worthy veganized Italian favorites like Vegan Chicken Parmesan, Pumpkin Gnocchi, Eggplant Rollatini, Vegan Lasagna, Fettuccine Alfredo with Vegan Scallops, and even Vegan Calamari, we’ve been missing a good old “chicken” and cream sauce dinner suitable for any busy weeknight. Until today!
This vegan dish combines pan-fried tofu, fresh spinach, sun-dried tomatoes, and a luscious creamy sauce made with dairy-free sour cream and cream cheese. It’s the perfect meal that comes together in one hot skillet with just a few easy steps. So let’s get cooking!
Ingredients You’ll Need
- Tofu: This is the “chicken” in this vegan-friendly recipe. For the best, chewy texture, we recommend using super firm tofu. This variety of tofu comes vacuum-packed and is the most firm tofu you can purchase in stores. If you cannot find super firm tofu, extra firm tofu will work, but be sure to thoroughly drain and press before using it (super firm tofu does not need pressing!).
- Flour: We have only tested this recipe using classic all-purpose flour. At this time, we cannot confirm that a gluten-free flour will work as a substitute, but from experience, we think that a 1:1 gluten-free flour blend may work. Or, check out our gluten-free archives for hundreds of recipes that are naturally gluten-free or successfully developed with gluten-free flour.
- Oil: Olive oil compliments the Mediterranean flavors in this Tuscan dish, but any neutral-tasting cooking oil will work well. If you are oil-free, we recommend omitting the flour dredging on the tofu and sautéing the veggies in broth or water. The flavor won’t be as rich, but it will have a similar result.
- Spinach: Fresh baby spinach or frozen spinach will work. You can also substitute another leafy green such as Tuscan kale, lacinato kale, or arugula.
- Aromatics: A simple blend of fresh garlic, shallots, and dried thyme creates a flavorful foundation for this dish and allows for a depth of flavor.
- Roasted red peppers: Store-bought or homemade roasted red peppers will work well here. If you only have fresh bell peppers, they can easily be roasted at home with a few simple steps.
- Sun-dried tomatoes: These flavor-rich tomatoes add an intense, delicious flavor and aroma that balances the creamy dish. We used sun-dried tomatoes packed in oil, but dry packaged sun-dried tomatoes can work if they are hydrated beforehand.
- Mushrooms: Brown mushrooms such as shiitake mushrooms will add deeper flavor than white mushrooms. If you don’t have access to shiitake mushrooms, thinly sliced baby Bella, cremini, or even portobello mushrooms can be substituted.
Homemade Cream Sauce
- White wine: For best results, we recommend a dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio.
- Dairy-free sour cream: We used a store-bought sour cream, but homemade sour creams such as cashew cream are good alternatives. If you are looking for a good store-bought brand, we recommend Forager, Follow Your Heart, or Tofutti.
- Dairy-free cream cheese: Similar to sour cream, store-bought or homemade cashew cream cheese will work well. We like to use Kite Hill Cream Cheese, but Tofutti cream cheese or Trader Joe’s cream cheese is a popular choice as well.
Visit the full instructions in the recipe card down below for complete measurements.
Equipment Needed
- Small mixing bowl
- Large-size pan or skillet
- Paper towel-lined plate
- Spatula
How to Make Creamy Tuscan “Chicken”
- Whisk together the flour dredging. In a shallow bowl, mix together the flour, thyme, salt, and a pinch of black pepper.
- Dredge the tofu. Lightly coat each slice of tofu in the flour mixture. Tap off the excess and set aside.
- Pan-fry the tofu. In a medium or large skillet over medium heat, heat 2 tablespoons of cooking oil. Once hot, pan-fry the tofu slices on both sides until golden brown and crispy. Season with salt and black pepper as needed. Remove from the pan and set aside on a paper towel-lined plate to absorb any excess oil.
- Sauté the garlic and shallots. In the same or a separate pan over medium heat, heat the remaining cooking oil until warm. Add the garlic and shallots and cook for 2-3 minutes, stirring frequently, or until the shallots are softened and translucent and the garlic is fragrant.
- Add the vegetables. Add in the mushrooms and cook for 4 minutes more. Add in the fresh spinach, roasted red peppers, and sun-dried tomatoes. Continue to cook, scraping up the pan to remove any crispy bits, until the veggies begin to soften and the mushrooms release their liquid.
- Add the white wine. Next, stir in the white wine and turn the heat to medium-high heat. Let everything cook until the liquid begins to cook off, then season with salt and black pepper to taste.
- Stir in the cream cheese and sour cream. Mix in the dairy-free sour cream and cream cheese, then add in the tofu slices. If the cream sauce is too thick, thin the sauce out with up to 4 tablespoons of water.
- Serve warm. Serve this creamy “chicken” dish over rice with garnishes such as fresh parsley, vegan parmesan cheese, and/or red pepper flakes, or as desired. Enjoy!
Serving Suggestions
As mentioned above, we love serving this creamy Tuscan dish over cooked rice (white rice or brown are both delicious), but it would also make a delicious sandwich filling! Stuff it between two slices of your favorite whole-wheat or white fluffy sandwich bread, add creamy avocado and garlic aioli, and enjoy!
If you don’t enjoy rice, this dish can also be served over other starches such as potatoes, al dente pasta, or with a side of crusty bread. Here are a few of our favorite recipes from the blog:
Starchy Side Dishes
Appetizers and Sides
Easy Vegan Mashed Potatoes (Only 5-Ingredients)
Appetizers and Sides
Garlic Herb Dinner Rolls
Storage Instructions
This easy weeknight dinner is best served fresh but can be stored in an airtight container in the refrigerator for 2-3 days. Leftovers will reheat best in a warm skillet but can be microwaved for a quick and easy next-day lunch.
More Easy Dinner Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Creamy Tuscan Vegan Chicken Recipe
- Total Time: 45 minutes
- Yield: About 6 servings
- Diet: Vegan
Description
This Creamy Tuscan Vegan Chicken dish is made with a creamy white wine sauce infused with sun-dried tomatoes, umami-rich mushrooms, fresh spinach and served with crispy, pan-fried tofu for an Italian dish the whole family will love. All you need is 12 ingredients for a gourmet home-cooked meal.
Ingredients
- 1 block super firm tofu, cut into 1” slices
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon salt
- Pinch of black pepper
- 4 tablespoons extra-virgin olive oil, divided
- 3 cloves of garlic, minced
- 1 large shallot, diced
- 1 ½ cup chopped baby spinach
- 4 ounces shiitake mushrooms, sliced
- 1/2 cup roasted red peppers, thinly sliced
- 1/3 cup sun-dried tomato halves, thinly sliced
- ¾ cup dry white wine
- 1/2 cup dairy-free sour cream
- 1/2 cup dairy-free cream cheese
- 2–4 tablespoons water, as needed
- Salt and pepper to taste
Garnishes
- Fresh parsley to garnish
- Vegan parmesan
- Red pepper flakes
Instructions
- Whisk together the flour dredging. In a shallow bowl, mix together the flour, thyme, salt, and a pinch of black pepper.
- Dredge the tofu. Lightly coat each slice of tofu in the flour mixture. Tap off the excess and set aside.
- Pan-fry the tofu. In a medium or large skillet over medium heat, heat 2 tablespoons of cooking oil. Once hot, pan-fry the tofu slices on both sides until golden brown and crispy. Season with salt and black pepper as needed. Remove from the pan and set aside on a paper towel-lined plate to absorb any excess oil.
- Sauté the garlic and shallots. In the same or a separate pan over medium heat, heat the remaining cooking oil until warm. Add the garlic and shallots and cook for 2-3 minutes, stirring frequently, or until the shallots are softened and translucent and the garlic is fragrant.
- Add the vegetables. Add in the mushrooms and cook for 4 minutes more. Add in the fresh spinach, roasted red peppers, and sun-dried tomatoes. Continue to cook, scraping up the pan to remove any crispy bits, until the veggies begin to soften and the mushrooms release their liquid.
- Add the white wine. Next, stir in the white wine and turn the heat to medium-high. Let everything cook until the liquid begins to cook off, then season with salt and black pepper to taste.
- Stir in the cream cheese and sour cream. Lower the heat to medium and mix in the dairy-free sour cream and cream cheese, then add in the tofu slices. If the cream sauce is too thick, thin the sauce out with water. Remove from heat.
- Serve warm. Serve this creamy “chicken” dish over rice with garnishes such as fresh parsley, vegan parmesan cheese, and/or red pepper flakes, or as desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Entree, Dinner
- Method: Stovetop
- Cuisine: Italian
