Tofu Florentine

'Eggy' Tofu on an English muffin with cooked spinach, topped with hollondaise sauce and served with grilled tomato and mushroom.

Absolutely PERFECT for Easter Brunch with Mr. Monster, we both enjoyed this on a lovely rainy Sunday morning.

'egg' tofu:
Firm tofu - not necesary to drain, cut into 1.5cm thick slices
vegan parmesan to coat, alternatively you could process some cashews, nutrional yeast and salt for this
 
Method:
Coat tofu pieces with parmesan mixture and fry in a pan on high heat for 5-10 minutes, 5 minutes each side and set aside.


Hollondaise sauce:
3 tablespoons (heaped) of vegan butter
2 tabespoons of flour
1 cup of soy milk
1 tablespoon of american mustard
1 tablespoon of lemon juice
2 tablespoons of vegan mayo
salt and pepper to taste

Method:
Melt butter in a pan, and whisk flour into the butter.
Whisk soy milk and other ingredients into mixture until desired thickness, set aside


Grilled Mushroom and Tomato:
Medium to Large Mushrooms, halved
tomatos, halved
vegan butter

Method:
Melt butter in a pan on high heat and add Mushroom and tomato, cook the mushroom until soft but still crunchy and remove from pan.
Leave tomato in pan until cooked through (10-15 minutes) on each side.

Spinach - wilt in pan with butter.



Compile the breakfast! Toast and butter your english muffins, add spinach, tofu and top with hollondaise sauce! You could also add something like a vegan bacon to the meal.