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Vegan Tofu Benedict Florentine with Hollandaise Sauce - you're looking to seriously up your vegan brunch game or take your breakfast-for-dinner night to a whole other level, this is how it's done.

Vegan Tofu Benedict Florentine

If you're looking to seriously up your vegan brunch game or take your breakfast-for-dinner night to a whole other level, this is how it's done!
 
5 from 12 votes
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Servings: 4
Author: Holly Gray

Ingredients

  • 14 ounces package extra firm tofu pressed and drained
  • 2 teaspoons olive oil
  • 10 ounces fresh baby spinach
  • 4 English muffins toasted
  • Prepared Easy Vegan Hollandaise Sauce

Instructions

  • Preheat oven to 425 degrees F.
  • Place tofu on a cutting board and slice lengthwise into 4 thin pieces. Stack the pieces and slice again from the other side so that you now have 16 pieces.
  • Onto a parchment lined baking sheet, spread tofu slices in a single layer. Bake 10 minutes on each side.
  • To a large skillet over medium heat, add the olive oil. When the oil is hot, add spinach. Cook, stirring frequently, 2-3 minutes or until spinach is wilted.

To serve:

  • Place nglish muffins open faced on each plate. Top with spinach then tofu slices. Spoon hollandaise sauce over the top. Serve warm.
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