Copycat Cheddar's Dijon Chicken and Mushrooms (Vegan)
A vegan copycat of Cheddar's Dijon Chicken and Mushrooms: seared tofu (or plant-based chicken) topped with a creamy honey Dijon mushroom sauce and served over rice.
Ingredients
Vegan chicken
- 1 block extra-firm tofu 14 oz / 400 g, pressed and sliced into 4 slabs (or 1 lb seitan or plant-based chicken breasts)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Honey Dijon mushroom sauce
- 1 tablespoon olive oil
- 1 cup mushrooms sliced
- ¼ cup white wine or extra broth
- ¼ cup vegan chicken broth
- 2 tablespoon Dijon mustard
- 1 tablespoon agave or maple syrup
- ½ cup vegan sour cream
- ½ cup vegan heavy cream
- 1 teaspoon vegan Worcestershire sauce
To serve
- cooked seasoned rice
- fresh basil or parsley for garnish
Instructions
- Coat the tofu slabs with olive oil, Dijon mustard, salt, pepper, and garlic powder.
- Sear the tofu in a large skillet over medium-high heat for 4 to 5 minutes per side until golden. Transfer to a plate.
- In the same skillet, heat 1 tablespoon olive oil and cook the mushrooms 4 to 5 minutes until golden brown.
- Pour in the white wine and scrape up the browned bits. Simmer 1 minute, then add the broth and Worcestershire sauce.
- Whisk in the Dijon mustard, agave, vegan sour cream, and vegan heavy cream. Simmer 2 to 3 minutes until thick and creamy.
- Return the tofu to the pan and spoon the sauce and mushrooms over the top. Simmer 1 to 2 minutes.
- Serve over seasoned rice and garnish with fresh herbs.