Broiled Tofu With Beshamel Sauce

I make this dish sometimes on date night. It is such an elegant dish but not really too healthy for you. I consider this a treat and it is absolutely worth it the wait to have it. It is lightly broiled tofu with a wonderful bechamel sauce over the top. Yes, this is completely vegan with the exception of the white wine. It adds so much flavor to the tofu and makes the tofu so creamy and delectable. If you do not want to add the wine you can substitute with vegetable broth but you will not have that wonderful flavor. Don’t be scared to cook with wine as the alcohol completely cooks off and leaves you with such a delicious flavor.


1 block tofu, Pressed and cut into 1/2 in thick slices

2 cups water

1 bottle white wine (pinot grigio)

1/4 cup vegan butter

1/4 cup flour

2 cups rice milk or any other plant-based milk you like

1/2 cup vegan parmesan cheese

pinch of nutmeg ( I use freshly grated nutmeg)

salt and pepper

1/2 cup vegan parmesan cheese (for later use)


  1. In a very large skillet combine the water and wine and bring to a simmer over medium-low heat. Add the tofu and let the tofu cook for about 8 to 10 minutes covered. When the tofu is done remove from the pan and place into a casserole dish in an even layer. Do not overlap.
  2. In a medium saucepan over medium heat melt the vegan butter and whisk in the flour. let the flour cook for about 2 minutes to remove the raw flour taste. Slowly add the plant-based milk of choice ( I used Rice milk) whisking continuously to avoid any lumps. Cook for about 8 minutes or until the sauce is thick and creamy. Add the vegan parmesan and nutmeg, and whisk together to incorporate well.
  3. Pour the sauce over the tofu. Sprinkle the top with salt and pepper and the other 1/2 cup of parmesan cheese.
  4. Turn the broiler on high and place the dish under the broiler for about 2-3 minutes or until just golden. Keep an eye on this as it will burn very quickly.

Take the dish out and let stand for about 3 to 4 minutes before serving. I like to serve this over a bed of polenta and steamed greens.


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