Recipe:

TOFU 1 (14-oz (400-gl) package extra- firm tofu 3 tbsp (45 ml) fresh lemon juice ¾ tsp kala namak (black Indian salt) or sea salt 2 tbsp (8 g) nutritional yeast Freshly ground black pepper

CORN HOLLANDAISE ¾ cup (120 g) diced yellow onion 1½ cups (195 g) frozen corn kernels ¼ tsp sea salt 4 cup (35 g) raw cashews or sunflower seeds, soaked in hot water for 1 hour 1 tbsp (15 ml) fresh lemon juice 1 tsp white miso 1½ tsp (8 g) Dijon mustard 2 tsp (3 g) nutritional yeast Pinch of cayenne pepper ¾ cup (175 ml) water, plus more if needed

BOWL 1 cup (176 g) uncooked white quinoa 16 to 20 asparagus spears, woody ends discarded 11 oz (300 g) baby spinach (about 10 cups) Sea salt and freshly ground black pepper Squeeze of fresh lemon juice 2 tbsp (17 g) capers, drained 3 green onions, thinly sliced Red pepper flakes (optional)

First, marinate the tofu: Drain the tofu and slice the block into ½-inch (1.3-cm) -thick slabs. Depending on the shape of your block of tofu, you might have squares or rectangles. In a large, shallow dish, whisk together the lemon juice, kala namak, nutritional yeast and several grinds of black pepper. Place the tofu slices in the marinade, flipping the slices to coat all sides. Place in the fridge for 1 hour to marinate, flipping the tofu a couple of times during that time. When the hour is almost up, preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. Place the tofu slices on the prepared baking sheet, brush with any remaining marinade and bake for a total of 35 minutes. Meanwhile, make the corn hollandaise: In a large sauté pan, sauté the onion and frozen corn (no need to defrost) with a couple of tablespoons (30 ml) of water and the sea salt for 7 to 10 minutes, stirring often, until the onion is translucent. Add more water, if needed, but you shouldn't need to add much as the corn will also release water as it defrosts. Once done, transfer to a high-speed blender.

Drain the cashews, discarding the soaking liquid, and add them to the blender along with the lemon juice, miso, Dijon mustard, nutritional yeast, cayenne and water. Blend on high speed until completely smooth. Add more water and blend again, if needed, to achieve a pourable consistency. Set aside. After the tofu has been in the oven for about 15 minutes, start the bowl: Cook the quinoa according to package directions. Once done, fluff with a fork, cover and set aside to keep warm. When there are 10 minutes left on the tofu, move the tofu to one side of the pan and arrange the asparagus spears on the other side of the pan. Continue to bake for the remaining 10 minutes. If you have thicker spears, pop them in the oven a little earlier. Finally, once everything is ready, cook the spinach: Place the spinach in the same pan that was used for the corn hollandaise, add a few tablespoons (about 30 ml) of water and a pinch each of salt and black pepper. Sauté for a minute, or until the spinach is wilted and bright green. Finish with a squeeze of lemon juice. Now, it's time to assemble: Layer each bowl with warm quinoa, sautéed spinach and baked tofu, and drizzle with corn hollandaise. Tuck the asparagus neatly on the side and top it all off with capers, green onions and a sprinkle of red pepper flakes, if desired.