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Vegan Tofu Florentine square

Vegan Eggs Florentine

Brunch doesn’t get any better than this Vegan Eggs Florentine. Made with tofu, spinach, and dairy-free hollandaise sauce, this recipe is perfect for Easter, Mother’s Day, or any day you’re craving a savory breakfast dish.

This recipe will make 4 servings on English muffins or regular-sized toast. If your bread slices are large, you may only get 2 or 3 servings.

Course Breakfast
Cuisine French, Fusion
Keyword tofu florentine, vegan eggs florentine
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yields 4 servings
Calories 270 kcal
Author Dianne Wenz


  • 1 12-ounce package silken tofu
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • ½ teaspoon turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon kala namak (black salt)
  • ¼ teaspoon black pepper
  • 1 teaspoon neutral flavored oil
  • 1 shallot thinly sliced
  • 2 garlic cloves minced
  • 5 ounces baby spinach
  • 4 slices of your favorite bread toasted
  • 1 recipe Hollandaise Sauce


  1. Preheat your oven to 375°. Lightly oil a baking dish or line a baking sheet with parchment paper.
  2. Blend the silken tofu, nutritional yeast, cornstarch, lemon juice, turmeric, onion powder, garlic powder, sea salt, and kala namak in a food processor or high-speed blender until smooth and creamy.

  3. Pour the tofu mixture into the baking dish. Smooth it out with a spatula or the back of a wooden spoon. Bake for 20-25 minutes or until the tofu turns golden brown and puffs up a little

  4. Heat a large pan over medium-high heat and add the oil. Place the sliced shallot and garlic in the pan and cook, stirring frequently, for 3 minutes or so, or until the shallot and garlic are fragrant and begin to brown.
  5. Add the spinach to the pan and stir until it begins to wilt. It should only take two or three minutes. Placing the lid on the pan will speed things up.
  6. To assemble the tofu Florentine, use a fork or spatula break the tofu apart into four equal (or close to equal) sized pieces. Don’t worry if it falls apart. Top each piece of toast with a big spoonful of spinach and a piece of the tofu. Drizzle on the Hollandaise Sauce. Serve hot.