Celery Tofu Florentine
Elevate your dinner game with this vibrant and satisfying Celery Tofu Florentine, a plant-based twist on the classic Florentine dish. Featuring golden, pan-seared tofu cubes, crispy-tender celery, and a luxuriously creamy spinach sauce made with nutritious ingredients like fresh baby spinach, nutritional yeast, and plant-based milk, this recipe is as healthy as it is delicious. A hint of garlic, onion, and optional red pepper flakes adds depth and gentle heat to the dish, while a splash of lemon juice brightens every bite. Ready in just 45 minutes, this vegan entrée is perfect for weeknight dinners and pairs beautifully with rice, quinoa, or pasta. Whether you're a tofu enthusiast or new to plant-based cooking, this recipe will impress with its rich flavors, wholesome ingredients, and versatility.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 4 celery stalks
- 150 grams fresh baby spinach
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 medium onion
- 1 cup unsweetened plant-based milk (e.g., almond or oat)
- 2 tablespoons nutritional yeast
- 1 teaspoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes.
While the tofu is being pressed, wash the celery stalks and cut them into thin slices. Chop the onion and mince the garlic cloves.
After pressing, cut the tofu into cubes about 1-inch in size.
Heat 1 tablespoon of olive oil in a large, non-stick skillet over medium heat. Add the tofu cubes and sauté until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, and cook until fragrant and translucent, about 3-4 minutes.
Add the sliced celery to the skillet and cook for another 5-6 minutes until tender but still crisp.
Meanwhile, in a blender, combine the baby spinach, plant-based milk, nutritional yeast, cornstarch, lemon juice, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
Pour the spinach sauce into the skillet with the celery and stir well to combine. Cook over low heat for 3-4 minutes until the sauce thickens slightly.
Return the tofu cubes to the skillet and gently toss to coat them in the sauce. Cook for an additional 2-3 minutes to heat through.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve the Celery Tofu Florentine warm, either on its own or over cooked rice, quinoa, or pasta for a complete meal.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 15.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1175 mg | 90% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
