Put together a delicious family breakfast with this recipe for tofu florentine served with spinach, asparagus and hollandaise sauce

Serves 4



Tofu Florentine Served with Spinach and Asparagus 1


  • 1 block of extra firm tofu, drained, marinade well and pressed
  • 2 tbsp soy sauce
  • 2 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tsp olive oil



  • 500g (2 cups) silken tofu
  • 2 tbsp lemon juice
  • 1 tsp white wine vinegar
  • A pinch turmeric
  • A pinch cayenne pepper
  • 1-2 tsp Dijon mustard
  • 4 tbsp sunflower or other neutral tasting oil
  • Sea salt and black pepper, to taste


To serve

  • 4 vegan English muffins, split and toasted
  • 1 large bag of baby spinach, washed well
  • Asparagus tips, 4-5 per person
  • Finely chopped fresh chives



  1. 1 Mix all the marinade ingredients together in a zip lock bag.
  2. Cut the tofu block into 8 triangles, add to the marinade, and store in the fridge for a minimum of 1 hour, or overnight.
  3. For the hollandaise, remove silken tofu packaging and heat on a plate in the microwave for 30 seconds to a minute until warm. Place in a blender and whizz until smooth.
  4. Add all the other ingredients except the oil and blend.
  5. With the motor running, slowly add the oil until emulsified.
  6. Transfer to a pan and keep warm over a low heat, stirring often, until ready to serve.
  7. When ready to serve, remove the tofu from the marinade and fry over a medium heat until golden and caramelised on both sides.
  8. While the tofu is cooking, lightly steam the spinach and asparagus, and toast the muffins.
  9. To assemble, top muffin halves with some spinach, asparagus, tofu, and finally the warm hollandaise.
  10. Garnish with fresh chives and serve.


Chef’s tip: You can get liquid smoke from most large supermarkets and independent health food shops in the sauces aisle.


Per 100g

  • Calories: 135
  • Carbohydrates: 7.1g
  • Sugars: 1.3g
  • Fat: 7.5g
  • Saturates: 1.1g
  • Protein: 9.1g
  • Salt: 0.54g


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