Tofu “Bene-tine” with Smoked Tempeh & Sautéed Spinach

March 26, 2018


Tofu "Bene-tine" with Smoked Tempeh & Sautéed Spinach
Prep time
Cook time
Total time
A perfect cross between "Benedict" and "Florentine", this veganized version of a blend of these 2 classic breakfast dishes will be sure to leave you craving more!
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4-6 open-faced sandwiches
  • toast or English muffins of your choice
  • broccoli sprouts for garnish
For the tempeh:
  • 1 8oz package of organic unflavored tempeh
  • ½ cup tamari
  • 2 tbsp maple syrup
  • 1 tbsp chipotle chili flakes (I was able to find some in Whole Foods by the 365 brand)
  • 1 tsp smoked paprika
  • 1 tsp turmeric
For the tofu patties:
  • 1 package of organic sprouted tofu, drained (I used the one from Trader Joe's)
  • 2 tbsp nutritional yeast
  • salt and pepper
For the spinach:
  • 1 5-oz package of spinach
  • crushed red pepper
  • salt and pepper
For the "hollandaise" sauce:
  • ¾ cup cashew cream (soaked cashews blended with water into a creamy consistency)
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp white pepper
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • ½ tsp turmeric
  • salt & pepper
To prepare the tempeh:
  1. Remove the tempeh from the package and slice the short way into thin slices.
  2. In a medium bowl, combine the marinade ingredients: Tamari, maple syrup, chipotle flakes, smoked paprika, and turmeric.
  3. Place the tempeh slices into the marinade and gently move the bowl around to coat each piece of tempeh. Marinate in the refrigerator overnight if possible. (If you're in a time crunch just marinate it as long as you can!)
  4. Remove each piece from the marinade with a pair of tongs and place into a frying pan on medium heat with a little bit of oil.
  5. Pan fry each side for about 4 minutes or until crisped to your desire.
  6. Place on a paper towel-lined plate once complete & set aside while you prepare the balance of the ingredients.
To prepare the tofu:
  1. Drain and lightly press the tofu to remove the moisture & slice into ¼ inch pieces.
  2. With a cup, gently press down on the tofu to make circle cutouts for the patties. [This step is not imperative at all, but I just liked the presentation of everything being circular :)]
  3. Season your tofu patties with salt, pepper, and nutritional yeast on both sides until well coated.
  4. In a frying pan, heat olive oil and place the patties into the oil once heated.
  5. Cook for about 5 minutes on each side.
  6. Set aside while you prepare the balance of the ingredients.
To prepare the spinach:
  1. Place the spinach in a large frying pan over medium heat. Stir until wilted, adding more spinach as you go. (No need to use any oil, the water from the spinach will release and provide moisture)
  2. Once wilted, add red pepper flakes, salt and pepper, and sautée for a few minutes more.
  3. Set aside while you prepare the balance of the ingredients.
To prepare the hollandaise sauce:
  1. Combine all ingredients (cashew cream, olive oil, lemon juice, white pepper, dijon mustard, nutritional yeast, salt & pepper) in a blender and blend until super creamy.
  2. Once you are ready to serve, heat over stovetop (ideally, over a double boiler!) until just heated through (don't overcook it).
  3. Assemble the benetines starting with your toasted bread on the bottom (I also sliced this with the cup to make it round), then top with the spinach, 2 slices of tempeh, the tofu patty, sprouts, and drizzle generously with the hollandaise.
  4. ENJOY!

Hollandaise sauce recipe guidance provided by Hot For Food’s recipe HERE with a few additions/substitutions!

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