- 4 tbsp (60 ml) vegetable oil - 2 oz
(120 grams) fresh baby spinach - 1/2 pkg (6 oz or 360 grams) firm silken
tofu - 1/3 tsp (2 ml) turmeric - 2 English
muffins, sliced - 1/4 cup (60 ml) margarine or
butter - 1 tsp (5 ml) lemon juice
In 2 tbsp (30
ml) of vegetable oil over medium heat, cook the spinach until it had wilted.
Remove from heat and keep warm.
Drain the tofu and mash with a fork, add
the turmeric and mix well. Using the remaining vegetable oil, cook the tofu
over medium-low heat until warmed through.
Lightly toast the English
muffins.
Whisk together the butter or margarine and lemon juice and warm
in the microwave or in a sauce pan.
Place the tofu on the muffin halves,
add the wilted spinach and drizzle with sauce. Serve immediately.
