Veganomicon: The Ultimate Vegan Cookbook Part 23

Crispy on the outside, creamy in the inside, serve Tofu Florentine over a layer of Diner Home Fries (page 71) or, if you want to go all traditional, on a toasted, b.u.t.tered English m.u.f.fin. Smother it all in Cheezy Sauce (page 214) and be prepared to blow those sleepy taste buds away. Don't let the simple ingredients fool you; their combination and the cooking methods come together spectacularly (not to be conceited). If you crave a hearty, savory dish for brunch, this is the perfect recipe for you. And it wouldn't make a bad dinner, either.

TIP FOR MANAGING YOUR TIME: Follow this guide and everything should be finished at about the same time.

1. Press your tofu and boil the potatoes first; meanwhile, prep all your other ingredients.

2. Prep the garlic for the Cheezy Sauce and for the Broiled Tofu at the same time.

3. Start cooking Cheezy Sauce and preheat the broiler, the potatoes should be boiled by this point.

4. Start cooking the home fries.

5. Broil the tofu.

6. Cook the spinach while the tofu is broiling (about 10 minutes in).

1 pound spinach (about 2 bunches), washed we!) and

1 pound spinach (about 2 bunches), washed well and

stems trimmed

1 pound firm or extra-firm tofu

1 tablespoon olive oil

Braising sauce: cup water

2 cloves garlic, minced

3 tablespoons fresh lemon juice (juice of 1 lemon)

2 tablespoons soy sauce

Chopped tomato, for garnish

1 recipe Broiled Tofu (page 126)

1 recipe Cheezy Sauce (page 214)

1 recipe Diner Home Fries (page 71), or 4 English

m.u.f.fins

WHILE the tofu is broiling for the first 10 minutes, prepare the spinach: Preheat a large pan over medium-high heat. While the spinach is still wet from being washed, add half to the pan. The extra moisture helps to steam the spinach. Use tongs to toss it around. Once it is wilted, add another batch of spinach. After all the spinach is cooked, cover to keep warm.

To serve: If using home fries, put about one cup's worth in the middle of each plate. If using an English m.u.f.fin, toast it and place both pieces face up on the plate. Cover with a layer of spinach followed by four pieces of tofu. Ladle Cheezy Sauce over everything and top with a little chopped tomato, just to give it some color. Serve immediately.

MUSHROOM AND SPINACH STRATA.

SERVES 6-8.

TIME: 1 HOUR 30 MINUTES (LOTS OF IT INACTIVE).

A strata is a layered bread ca.s.serole that traditionally is covered with an eggy custard and baked until puffy and golden. Our old friend tofu plays a starring role in this tasty veganized version, lavishly flavored with plenty of Italian herbs and shallots.

For simplicity, bake it in the same cast-iron skillet that you saute the vegetables in. If you don't have an oven-safe skillet, a 9 x 13-inch pan should also work, although the strata will come out a bit thinner. Serve with home fries (page 71) or a simple green salad. Cheezy Sauce (page 214) is great on this, too.

This recipe requires stale bread. If you are one of the few people in the world who doesn't have a sad-looking half loaf of bread on your countertop, don't worry-just lightly toast your bread before proceeding with this recipe.

6 slices stale or lightly toasted bread, cut into 2-inch

pieces

1 cups thinly sliced shallots (5 or 6 shallots)

3 tablespoons olive oil

8 ounces cremini mushrooms, sliced thinly (about

3 cups)

3 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

teaspoon crushed red pepper

Several pinches of freshly ground black pepper

1 teaspoon salt