Spinach, Lemon, Parmesan and Crispy Tofu French Toast

Grate the tofu. Toss in a bowl with the cornstarch, green onion, nutmeg and a pinch of salt.

Heat 1 tablespoon of butter in a non-stick skillet and add the tofu mixture. Cook over medium heat for 8–12 minutes, stirring, or until the pieces are well crispy. Season with pepper. Transfer to a bowl and set aside.

Toast both slices of bread. Butter them on both sides.

In a bowl, combine the spinach, lemon zest and Parmesan. Crack 3 eggs over the mixture and stir roughly (not too much, to keep the marbled effect of the egg yolk).

In the same skillet, place both bread slices. Add the egg mixture. Cook over medium-low heat until the egg is set.

Transfer to a plate, top with the crispy tofu and drizzle with maple syrup. Season with pepper and add nutmeg as needed.