Seared tofu Florentine

Seared tofu Florentine

5 from 1 vote
Course Main Course
Cuisine Plant-Based
Servings 4


  • 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


  • 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 saut√© 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.

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