Asian Egg Benedict

Toast the Sesame Seeds (1 Tbsp) over low heat in a skillet.

Slice Extra Firm Tofu (1/2 pckg) into four even slabs and place between multiple layers of paper towel, pressing to absorb the liquid.

Heat a grill pan and a large frying pan over medium heat. Bring a medium pot of water filled halfway to a boil.

Slice four thick pieces of Eggplant (1/2) and coat lightly Sesame Oil (1 tsp), some Salt (to taste), and Ground Black Pepper (to taste). Place on a grill pan.

Mix together Sriracha (2 Tbsp), Fresh Ginger (1 Tbsp), Low-Sodium Soy Sauce (1 tsp) and Sesame Oil (1 tsp) to form a paste.

Rub the sauce on the extra firm tofu slabs to coat. Place them on the grill pan. Flip the eggplant and tofu when both have good grill marks. Keep warm in the microwave when done.

Heat the remaining Sesame Oil (1 Tbsp) in a pan and add the Spinach Leaves (1 pckg), Low-Sodium Soy Sauce (1 Tbsp), juice from Lemon (1), Rice Vinegar (1 1/2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste).

Cook until the spinach is wilted and then add the toasted sesame seed. Remove from pan and keep in microwave to stay warm.

When the water is boiling, add remaining Rice Vinegar (2 Tbsp). Stir to create a vortex, then quickly crack the Eggland's Best Classic Eggs (4) into the swirling pot. Cook for about three minutes, remove with a slotted spoon, and place on a paper towel to dry. Repeat.

Assemble your layers from bottom to top: first tofu, then eggsplant, then spinach, and finally, a poached egg. Garnish with extra sriracha and pepper, and serve warm.