Ingredients:
- For the Tofu Scramble:
- 1 block extra-firm tofu, pressed and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon turmeric (for color)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Mushroom Florentine:
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (cremini or button mushrooms work well)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Cheezy Sauce:
- 1 cup raw cashews, soaked in hot water for 1 hour
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For Serving:
- English muffins or toast
- Fresh chives, chopped (for garnish)
Instructions:
- Prepare the Tofu Scramble:
- In a bowl, mix crumbled tofu with nutritional yeast, turmeric, garlic powder, salt, and pepper.
- Heat olive oil in a pan over medium heat. Add the tofu mixture and cook until heated through and slightly crispy, stirring occasionally. Set aside.
- Prepare the Mushroom Florentine:
- In the same pan, add a tablespoon of olive oil.
- Add minced garlic and sauté until fragrant.
- Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Add chopped spinach and cook until wilted. Season with salt and pepper.
- Prepare the Cheezy Sauce:
- In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Assemble:
- Mix the tofu scramble with the mushroom and spinach mixture in the pan.
- Pour the cheezy sauce over the tofu and mushroom mixture. Stir to combine and heat through.
- Serve:
- Toast English muffins or bread slices.
- Spoon the Cheezy Florentine mixture onto the toasted muffins or bread.
- Garnish with chopped fresh chives.
Enjoy your delicious and nutritious Vegan Tofu and Mushroom Cheezy Florentine!