Tofu benedict on whole wheat toast with spinach and mustard sauce

Ingredients

For 1 serving

• Whole wheat bread1
• Tofu140 g
• Spinach100 g
• Silken tofu60 g
• Mustard1 teaspoon
• Turmeric1 pinch
• Nutritional yeast5 g
• Lemon juiceto taste
• Saltto taste

Contains: gluten, soy, mustard,

Method

1. Blend the silken tofu with the mustard, turmeric, nutritional yeast, lemon juice and a pinch of salt until you have a smooth, velvety sauce.
2. Drain the firm tofu, pat it dry and cut it into slices about 1.5 cm thick.
3. Heat a non-stick frying pan over medium heat and brown the tofu for 3 minutes per side, until golden and crisp; set aside.
4. In the same pan, wilt the washed spinach with a pinch of salt for 1–2 minutes, until it collapses; squeeze it lightly.
5. Meanwhile, toast the wholemeal bread for 2–3 minutes, until crisp, and assemble: bread, spinach, tofu and the sauce on top.