1 block extra firm tofu
2 frozen spinach or bag or fresh bunch
2-3 large tomatoes sliced
1t. fennel ground in coffee grinder (I use one just for spices) or in mort and pestle
1/4c. cornmeal ground fine
1 pkg. Knorr brand hollandaise sauce
1/2c. parsley
One whole grain muffin per person.
Drain tofu, pat with paper towel. slice in ½" x 1/2″ sticks. Roll in italian breadcrumbs or plain mixed with spices of choice. Put on nonstick baking mat or parchment. Bake 350 for 20 min until firm and consistency of a cooked egg white. About 10 min. set aside
Saute in 3t water. Add more as needed.
1/2c chopped red onion
1t. garlic
When softened, add bag of spinach or drained and squeezed frozen spinach. Saute til wilts approx 5 min. set aside
keep warm.
Make sauce:
Slowly whisk
1c. soy milk (almond too sweet) into pkg. Knorr mix in med saucepan.
Add 1 t. olive oil. dijon type mustard and
1/4c of the chopped parsley. Heat til thickened. If too thick to pour over thin with a T. at a time of hot water.
Make Tomatoes
Mix ground cornmeal, flour and fennel in small bowl. Coat tomato slices. Spray each side lightly with olive oil spray. Bake 350 for 15 min 350 degree
keep all other ingredients warm until serving
Layer toasted english muffin, tomato, tofu, spinach, sauce. sprinkle with parsley and paprika. Other vegetables like asparagus can be used also.
