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