Tofu Florentine with Vegan Hollandaise
This incredible vegan brunch recipe is made with a bed of English muffins, topped with a tofu and spinach scramble and then drenched in a decadent tahini based vegan hollandaise sauce. It's easy to make and insanely delicious. This dairy-free recipe is perfect for a New Years or Easter brunch.
Ingredients
- 4 english muffins cut in half and toasted or griddled with optional vegan butter
For Tofu Scramble
- 16 oz firm tofu crumbled
- 1 tbsp extra virgin olive oil
- ¼ tsp turmeric
- 2 pinches salt
- 8 oz baby spinach
- 2 tbsp water
For Hollandaise Sauce
- ⅓ cup sesame tahini
- ½ cup water
- 2 tbsp extra virgin olive oil
- 1 lemon
- ¼ tsp turmeric
- 2 pinches salt
- 1 tsp tabasco sauce optional
Instructions
- Heat a large non-stick skillet over medium heat. When warmed add olive oil, swish to coat and add crumbled tofu, salt and turmeric. Let it sit on the heat for 4-5 minutes without moving it before stirring once and letting it sit for 2-3 minutes. This will sear the tofu and give it better texture, flavor and color. Once tofu is hot all the way thru, add the spinach, water and cover until the spinach is all wilted.
- Meanwhile make the “hollandaise” by combining sesame tahini, extra virgin olive oil, lemon, salt, turmeric and optional tabasco in a high speed blender and puree until smooth. Check texture and add more water if desired to make more pourable.
- Toast or griddle the English muffins or bread of your choice.
- Assemble the Florentine "bennedicts" by layering English muffin with the scramble and then topping with the hollandaise sauce. Enjoy immediately.
Nutrition
Calories: 462kcalCarbohydrates: 38gProtein: 20gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gSodium: 738mgPotassium: 528mgFiber: 5gSugar: 1gVitamin A: 5338IUVitamin C: 32mgCalcium: 265mgIron: 5mg
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