Lemon Mustard Baked Tofu Food
MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO
Provided by Anita Sharp
Categories Leafy Green Mustard Soy Vegetable Sauté Vegetarian Quick & Easy High Fiber Tofu Kale Root Vegetable Sweet Potato/Yam Healthy Low Cholesterol Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
- Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
LEMONY BAKED TOFU
Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h15m
Yield 2-4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400*F.
- Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
- Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
- Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
- Serve hot, warm, at room temperature, or chilled.
- The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!
LEMON MUSTARD BAKED TOFU
Steps:
- Preparation: Slice your pressed tofu into 1/2 inch thick strips. Whisk together all ingredients except for tofu. Transfer to a shallow pan or zip-lock bag and add tofu, coating well. Allow tofu to marinate for at least 1 hour (the longer the better!), turning to coat well with marinade. Heat oven to 375 degrees. Transfer tofu and marinade to baking dish and bake for 20-25 minutes, turning halfway through and pouring extra marinade over the tofu as needed.
HONEY-MUSTARD TOFU TENDERS
Freeze tofu for at least 24 hours then defrost. This process releases excess liquid and makes for a better end product. A good substitute for the garlic powder and poultry seasoning is replacing with McCormick's Season- All and eliminating the salt. From Eating Well.
Provided by gailanng
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Coat a large baking sheet with cooking spray. (Easier to cleanup if lined with aluminum foil or parchment paper.).
- Cut tofu block in half crosswise. Cut each piece in half horizontally, then cut each stack crosswise again into 5 "tenders." (You will have 20 strips, 2 inches by 1 inch.) Pat the tofu dry with paper towels (don't skip this step).
- Combine eggs, hot sauce (if using), garlic powder and poultry seasoning in a shallow dish. Combine panko, 1/4 teaspoon salt and pepper in another shallow dish. Dip the tofu strips into the egg, then coat with the panko mixture. (Discard any leftover egg and panko.) Arrange the tofu in a single layer on the prepared baking sheet. Generously coat the tofu with cooking spray.
- Bake the tofu for 10 minutes. Flip the tenders over and continue baking until crisp and golden, about 10 minutes more. Immediately sprinkle with the remaining 1/8 teaspoon salt.
- Meanwhile, whisk yogurt, mustard, honey and lemon juice in a small bowl. Serve the tofu with the dipping sauce.
Nutrition Facts : Calories 236.3, Fat 7.6, SaturatedFat 1.6, Cholesterol 93, Sodium 465.9, Carbohydrate 31.2, Fiber 1.7, Sugar 15.2, Protein 13.1
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- While the tofu is pressing to remove the excess water, prepare the marinade. In a small bowl, whisk together all marinade ingredients. Alternatively, place the ingredients in a jar with a lid and shake vigorously.
- After cutting the tofu into squares, transfer the marinade and the tofu to a shallow glass container with a lid or a plastic bag with a tight seal. Marinate the tofu in the refrigerator for at least 60 minutes, but you can leave it over night.
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