Servings: 4

Baked Tofu: subheading: Baked Tofu:
2 cups tofu, extra firm, pressed 2 cups tofu, extra firm, pressed
½ cup water ½ cup water
3 tbsp tamari, low-sodium 3 tbsp tamari, low-sodium
2 tbsp maple syrup 1 2 tbsp maple syrup 1
1 tsp liquid smoke, hickory flavor 1 tsp liquid smoke, hickory flavor
 
Hollandaise Sauce: subheading: Hollandaise Sauce:
¼ cup white wine, dry ¼ cup white wine, dry
¼ cup brown rice flour ¼ cup brown rice flour
⅛ tsp turmeric, ground ⅛ tsp turmeric, ground
2 tbsp lemon juice, freshly squeezed 2 tbsp lemon juice, freshly squeezed
1½ cup plant-based milk 1½ cup plant-based milk
1 tbsp nutritional yeast 1 tbsp nutritional yeast
1½ tsp Dijon mustard 1½ tsp Dijon mustard
 
Sautéed Spinach: subheading: Sautéed Spinach:
2 tsp garlic, fresh, minced 2 tsp garlic, fresh, minced
4 cups baby spinach, tightly 4 cups baby spinach, tightly
packed packed
¼ cup white wine, dry ¼ cup white wine, dry
 
To Serve: subheading: To Serve:
4 English muffins, whole wheat 4 English muffins, whole wheat
Avocado, sliced 1 (optional) Avocado, sliced 1 (optional)
Tomato, sliced (optional) Tomato, sliced (optional)

DIRECTIONS FOR BAKED TOFU: subheading: DIRECTIONS FOR BAKED TOFU:
Cut pressed tofu into six slabs and place in a container.
Mix water, tamari, maple syrup and liquid smoke together.
Add liquids to the tofu container.
Refrigerate 2 hours (or overnight), flipping tofu in the middle of the time to make sure it is evenly marinated.
Preheat oven to 375°F.
Line a baking sheet with parchment paper and place tofu on, evenly spaced.
Bake for 20 minutes. Flip, then bake for another 15 to 20 minutes.
DIRECTIONS FOR HOLLANDAISE SAUCE: subheading: DIRECTIONS FOR HOLLANDAISE SAUCE:
Mix white wine (or water), brown rice flour, and turmeric together (use a small blender to prevent lumps). Pour into a small sauce pan and cook over medium heat for 1 to 3 minutes.
Add lemon juice and cook until sauce has thickened.
Add nut milk and stir until smooth.
Reduce heat to low and simmer 10 minutes, stirring continuously.
Remove from heat and stir in nutritional yeast and Dijon mustard. 6. Pass sauce through a strainer (only if lumps form in the sauce).
Keep warm until plating.
DIRECTIONS FOR SAUTÉED SPINACH: subheading: DIRECTIONS FOR SAUTÉED SPINACH:
Place skillet over medium heat. Add garlic and cook until lightly browned, about 2 minutes.
Add spinach and toss to wilt.
Add wine and cook until it evaporates.
TO SERVE: subheading: TO SERVE:
Toast English muffin until golden brown.
Place on a plate then top with avocado (optional), tomato (optional), spinach, and tofu.
Pour Hollandaise Sauce over top or serve on the side.

The long prep time comes from the fact that the tofu should marinate 2 hours before baking. To simplify, the tofu can be marinated overnight, then baked in the morning as you prep and cook the other ingredients, or it can even be prepped days in advance to be used later in the week. Water can be used in place of wine.  The long prep time comes from the fact that the tofu should marinate 2 hours before baking. To simplify, the tofu can be marinated overnight, then baked in the morning as you prep and cook the other ingredients, or it can even be prepped days in advance to be used later in the week. Water can be used in place of wine.