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Tofu Florentine

I like to prep this one ahead of time so I can have a decedent breakfast without all that morning clean up. This one is a favorite in our house.
Course Breakfast
Author Yochi



  • 1/4 c vegan mayo
  • 1/8 tsp sea salt
  • 1/2 tsp dijon
  • 1/8 tsp turmeric
  • 1/2 tbsp lemon juice
  • 1 tbsp plant milk unsweetened
  • pinch cayenne

Tofu Marinade

  • 1 block SUPER FIRM tofu pressed
  • ¼ cup water
  • 3 tbsp nutritional yeast
  • 1/8 tsp curry powder
  • 1/8 tsp turmeric
  • 1/4 tsp black salt


  • 8 oz spinach
  • 4 clove garlic minced

Other and Optional

  • 8 english muffins lightly toasted
  • 1 tomato sliced (optional)
  • soy bacon (optional)
  • arugula (optional)
  • avocado slices (optional)



  1. Whisk everything but cayenne together in bowl. Heat before serving.


  1. Slice tofu in half lengthwise then into fourths for 8 squares.
  2. Make slurry with water and spices, pour over tofu and store until morning if making ahead.

To Cook

  1. Saute garlic in a few tbsp water for a few seconds. Add spinach and cook until wilted. Remove from pan, drain, and keep warm.
  2. Add tofu and marinade to the pan and cook until heated through, and most of the marinade has been cooked off, turning as necessary to keep from sticking. (Or just microwave it)
  3. Top english muffins in this order (optional tomato, protein, arugula), spinach, tofu, (avocado) and drizzle hollandaise sauce over top. Sprinkle with cayenne to finish.

Recipe Notes

Sprinkle the tofu egg with a little black salt before serving for an extra eggy flavor.