Part 23 (1/2)

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