#205 The Case of Tofu Florentine

It's less traditional but, lately, I've been keeping the baby spinach raw and enjoying my Tofu Florentine even more because of the more vibrant green colour and the added tender-crisp factor. Not to mention that I save on spinach, salt, oil, kitchen tools and time.

1/2 cup cashew milk

1 lb medium tofu, cut into 6 approximately 1/4-cup squares (you may have some tofu left over)

1/2 teaspoon salt + more to season the spinach if you're sautéeing it

2 tablespoons nutritional yeast

1/4 teaspoon mustard seeds

1/4 teaspoon turmeric

2-1/2 tablespoons lemon juice

1/4 teaspoon cayenne 

10 oz baby spinach (or 4 small handfuls spinach or arugula if you're keeping it raw)

1 tablespoon olive oil (optional)

pepper (optional)

1/3 cup vegan baking stick, melted

2 English muffins

In a high-speed blender on the soup function (if you have one), blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemon juice and cayenne until smooth.

Sauté the baby spinach in the olive oil and season to taste with salt and pepper.

While blending, remove the cover over the hole in the blender lid and gradually pour in the 1/3 vegan butter stick, melted. Continue to blend until the sauce is heated. (If you don't have a soup function, blend then warm the sauce in a small pot on the stove.) 

Split and toast the English muffins and microwave 4 squares of the tofu, covered with its package liquid (or water), until heated.

Assemble on two plates: English muffin halves, spinach, tofu (lifted out of the liquid with a slotted turner), sauce.

Serves 2.

♥ Becki