Servings: 6 (click to scale)
Ingredients
- 15 oz extra firm tofu drained
- 2 Tbsp canola oil
- 1 Tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp turmeric
- 1/8 tsp ground black pepper
- 6 oz fresh baby spinach
- 2 sprays cooking spray
- 2 oz firm tofu drained
- 1/3 cup soy milk unsweetened
- 2 Tbsp lemon juice
- 1 Tbsp butter vegan
- 1 tp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1/2 tsp kosher salt
- 1/8 tsp cayenne
- 1/8 tsp ground pepper
- 6 each bagel
Instructions
- Place first tofu, garlic powder, turmeric, salt, black pepper in blender along with the oil, lemon juice, dijon mustard, and cayenne and blend until smooth and no graininess remains. Put hollandaise in a bowl over a simmering double boiler and heat to 165°F while mixing and keep warm.
- In a bowl, combine all the rest of the spices, salt, oil and nutritional yeast and stir to form a paste. Cut tofu into 2-1/2 oz. evenly sized patties. Coat each patty with paste and allow to marinate for at least 30 minutes.Warm pan or flat top, spray surface and cook tofu patties for about 3-4 minutes on each side. Should be golden brown and internal temperature of 165°F.
- Place spinach in 2 inch perforated pan inside a 2 inch hotel pan. Add spinach and place in steamer until wilted. 2-3 minutes.
- Toast bagels.Assemble sandwich on toasted bagel by placing 2 tablespoons of steamed spinach on the bottom slice, 1 tofu patty, 2 tablespoons of Tofu Hollandaise and topping with top half of bagel.Serve immediately.
Chef Tips
Recipe provided by The Humane Society of the United States.
Nutrition
Calories: 367kcal | Carbohydrates: 50g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Sodium: 663mg | Fiber: 3g
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