Vegan Benedict

Step 1

Prepare Baby Bakers™ according to package instructions. Set aside for service.

Step 2

Slice each 1-pound block of tofu into 4 slabs. Using a 3-inch round, cut each slab into a circle. Place each round on a lined sheet pan and season with the Tamari. Set aside for service.

Step 3

Whisk 4 fl. oz. of soy milk with the flour and turmeric in a sauce pan over medium heat. Continue whisking in the remaining soy milk. Add the lemon juice and continue to whisk as the sauce thickens. When sauce has reached desired consistency, remove from heat and add the Dijon and nutritional yeast. Whisk to combine. Keep warm for service.

Step 4

Sauté spinach in the olive oil until cooked through. Season with salt and pepper. Hold for service.

Step 5

For each serving; place 4 oz. prepared Baby Bakers™ on a heated grill. As the potatoes heat, use a flat spatula to smash them down to about 1/2-inch thickness. Divide into 2 round portions on a serving plate. Top each potato portion with 1 oz. cooked spinach. In a non-stick pan over medium heat, brown 2 tofu rounds on each side and place on top of spinach. Pour 1 fl. oz. of warm sauce over each portion. Garnish plate with 1 tsp. chopped parsley. Serve.