I t'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, lemo...