Mix the Tamari, vegan Worcestershire sauce, maple syrup and liquid smoke in the tofu container and put the tofu slices back into the marinade for a few minutes.
Once the tofu has marinated for several minutes up to 30, place into a non-stick pan over medium heat and cook until brown on one side, about 5 minutes. Flip and brown on the other side. Set aside.
For the Spinach:
Steam and squeeze to drain. Or you can use fresh spinach. If using fresh spinach, remove stems, slice and put into a saucepan with a little water. Sprinkle on a little Tamari and cook until wilted, stirring frequently. Set aside.
For the Squash:
Wash and slice in half and remove the seeds (keep the seeds for roasting if you like).
Turn the squash upside down and slice into 1/2" slices. Place onto a baking sheet lined with parchment paper. Sprinkle with salt and pepper.
Bake for 15 minutes, turn and bake another 15 minutes or until tender. Set aside when done.
For the Hollandaise:
In a small saucepan, add about 1/4 cup non-dairy milk and whisk in the turmeric and flour.
Over medium heat, whisk the mixture while adding the remainder of the non-dairy milk.
Add the lemon juice and salt and pepper to taste. Continue to whisk until the sauce thickens. If it's not thick enough, combine a little more flour with non-dairy milk in a separate container and whisk, or shake if you have a cover, and add to the sauce.
Remove from the heat and add the dijon mustard and nutritional yeast. Whisk to combine. If the sauce is too thick, add a little water or more non-dairy milk.
To assemble: Two servings of tofu each. Place several slices of delicate squash (about 3) in two separate areas of the plate. Top with about 1/2 cup spinach each. Top the spinach with one tofu slice and then the hollandaise sauce. Sprinkle with a little parsley for garnish.
Serve with hardy whole grain toast.
Spinach Tofu Benedict
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.