Tofu ‘Egg’ Florentine


  • 300g block of firm tofu

  • ¼ tsp turmeric

  • 1 tsp Dijon mustard

  • 1 tsp apple cider vinegar

  • 1 tbsp nutritional yeast

  • 200ml soya milk

  • 1 tsp+ 1 tbsp dairy free spread e.g. pure, vitalite

  • 1 tsp black salt

  • 1 tsp soya sauce

  • 100g chestnut mushrooms

  • 2 handfuls of spinach

  • 2 vegan English muffins


  1. Start off by making the tofu ‘egg’ rounds. Cut your block of tofu down the side so that you end up with two rectangles, halving the thickness of the tofu block. Cut out two egg-like circles from each of the tofu rectangle blocks. You should now have 4 tofu rounds.

  2. Fry the tofu rounds in a tsp of vegan spread, so that each side is golden.

  3. Chop and fry the mushrooms in a non stick pan with the soy sauce- this gives them a really good taste. If they get stuck add a drop of cooking oil.

  4. Steam the spinach.

  5. For the hollandaise, place the remaining parts of tofu essentially the scraps from the cutting of the rounds (should be 90g or thereabouts)- into a pan with the turmeric, Dijon mustard, apple cider vinegar, nutritional yeast and soya milk. Blend it all up with a stick blender and then put on the heat, add the dairy free spread and bring to a boil and then reduce the heat, stirring constantly. Shortly before serving stir in the black salt (if this is added too soon the heat can cause the sulphur to evaporate and it removes the eggy taste).

  6. Toast your muffins and top them with spinach, mushrooms and then the tofu rounds. Then top with the hollandaise and a crack of black pepper.

Share This :