On special occasions or on mornings when I want to treat myself, I love to make this dish. It’s simple, easy, and so delicious! The turmeric spice has wonderful flavor and health benefits. Layered with spinach and spicy sriracha mayonnaise is a lovely combination. This dish can be made vegan using an egg-less mayonnaise found in most grocery stores.
Yield: 2 servings
1 block firm pressed tofu
2 English muffins
½ cup fresh spinach leaves
½ cup mayonnaise
1-2 tbsp. sriracha
1 tbsp. garlic powder
1 tbsp. turmeric
2 tbsp. olive, sunflower, or canola oil
Toast muffins and set aside.
Pat dry the tofu with a clean paper towel and cut horizontally into 4 slices.
In a small bowl mix the mayonnaise with the sriracha. Add as much as you like to get to the level of heat you like with the sriracha.
In a medium sauté pan, heat the oil on medium heat. Add the tofu and cook until lightly golden on each side; about 3-4 minutes. In a small bowl mix the garlic powder and turmeric. Lightly spread the spice mix over the tofu on each side and cook 1-2 minutes.
To plate: layer each muffin with spinach, tofu, and a dollop of the sriracha mayonnaise on top.
Let me know what you think in the comments below, and happy cooking!