
Seared tofu Florentine
5 from 1 vote
Course Main Course
Cuisine Plant-Based
Servings 4
Ingredients
- 4 pieces of firm tofu in brine.
- 1 tbsp soy sauce
- 2 tbsp ponzu optional
- 50 g vegan butter + extra for the toasts
- 2 shallot finely chopped
- 200 g spinach leaves
- 2 tbsp sunflower oil
- 4 slices of sourdough bread
- 200 ml vegan hollandaise sauce
- Salt and pepper
Instructions
- Remove the tofu from the brine and pat with a paper towel to remove any excess liquid. Transfer into a tray and drizzle over the soy sauce and ponzu sauce. Leave to marinate for approximately 10-20 minutes.
- In the meantime, heat 50g butter in a sauté pan. When foaming, add the shallots, and spinach and cook for 1-2 minutes until the spinach is wilted.
- Remove from the heat and cover to keep warm.
- Return the pan to heat and drizzle with some oil, add the marinated tofu and gently heat the tofu until caramelised on all sides.
- In the meantime, toast the bread.
- To serve, spread the rest of the butter on the toasted bread, add the warm spinach and the tofu. Top with a spoonful of hollandaise sauce and serve immediately.