Spinach Cream Skillet

Spinach Cream Skillet

Golden, creamy and deeply savoury, this one-pan skillet piles seared tofu and king oyster mushroom strips into a smoky paprika sauce with sun-blushed tomatoes and a cloud of wilted spinach — comfort food that looks as good as it tastes. It's rich without heaviness, making it a brilliant midweek supper. Pour a glass of chilled Verdejo or serve with crusty bread to mop up every last drop.

Ingredients
[ ] 400g extra-firm tofu, pressed and cut into thick slabs or large cubes
[ ] 300g king oyster mushrooms, torn into thick strips
[ ] 2 tbsp olive oil, divided
[ ] 1 tsp smoked paprika, divided
[ ] ½ tsp flaky sea salt, plus more to taste
[ ] Freshly ground black pepper
[ ] 1 large onion, finely sliced
[ ] 4 garlic cloves, finely chopped
[ ] 1 red pepper, deseeded and sliced
[ ] 100g sun-blushed tomatoes in oil, roughly chopped (reserve 1 tbsp of the oil)
[ ] 1 x 400g tin cannellini beans, drained and rinsed
[ ] 60g raw cashews, soaked in cold water for at least 2 hours, then drained
[ ] 250ml unsweetened oat milk (or other plant-based milk)
[ ] 3 tbsp nutritional yeast
[ ] 1 tsp apple cider vinegar
[ ] 100ml vegetable stock
[ ] 100g baby spinach
[ ] Small handful of fresh basil leaves, to serve

Instructions
[ ] 1. Pat the pressed tofu dry with kitchen paper. Toss the tofu pieces and king oyster mushroom strips in a bowl with 1 tbsp of the olive oil, ½ tsp of the smoked paprika, the ½ tsp flaky sea salt, and a generous grind of black pepper.
[ ] 2. Place the drained cashews, cannellini beans, oat milk, nutritional yeast, apple cider vinegar, and a pinch of salt into a blender. Blitz until completely smooth and creamy. Set aside.
[ ] 3. Heat a large, wide skillet or frying pan over a high heat. Once hot, add the remaining 1 tbsp of olive oil. Add the tofu pieces in a single layer and cook undisturbed for 3–4 minutes until a deep golden crust forms.
[ ] 4. Turn the tofu and sear the other sides for 2–3 minutes more, then scoot to the side of the pan.
[ ] 5. Add the mushroom strips and cook for 3–4 minutes, turning once, until golden and slightly caramelised at the edges. Remove the tofu and mushrooms from the pan and set aside.
[ ] 6. Reduce the heat to medium. Add the reserved 1 tbsp sun-blushed tomato oil to the pan. Add the sliced onion and cook, stirring occasionally, for 4–5 minutes until softened and turning golden.
[ ] 7. Add the garlic and red pepper and cook for a further 2–3 minutes until the pepper has softened. Stir in the remaining ½ tsp smoked paprika and cook for 30 seconds until fragrant.
[ ] 8. Add the chopped sun-blushed tomatoes and pour in the 100ml vegetable stock, scraping up any golden bits from the bottom of the pan.
[ ] 9. Pour in the white-bean cashew cream and stir everything together. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning.
[ ] 10. Nestle the seared tofu and mushroom strips back into the sauce. Add the 100g baby spinach in large handfuls, folding it through the sauce until just wilted, about 1–2 minutes.
[ ] 11. Divide between four warm bowls or plates. Scatter over the fresh basil leaves and finish with a little extra black pepper. Serve immediately with crusty bread, rice, or pasta.

https://www.cuisinesavvy.com/recipe/spinach-cream-skillet