Lemon Mustard Yassa Tofu
Chewy baked tofu is drenched in a lemony-mustard sauce and roasted with a scattering of carrots and onions. Simple, hearty fare alongside any rice or millet dish.
Tip: Don’t feel like putting on the pressure with pressing tofu? Gently press each slice between your palms over the sink to release some extra water before adding to the marinade. Bake for an additional 15-20 minutes, depending on how roasted you like your tofu.
1 lb. Extra firm tofu, sliced and pressed (or see above if you’re rather let the oven to the work)
2 tablespoons soy sauce
¼ cup lemon juice
2 tablespoons lime juice
2 tablespoons minced garlic
2 tablespoons peanut or vegetable oil
3 tablespoons prepared dijon mustard
1 small hot chile pepper, minced
2 cups thinly sliced yellow onions
2 large carrots, peeled and cut into thick diagonal slices ½ inch thick
1. If you’re pressing the tofu, do so about 20 minutes before turning on the oven. When your tofu is ready to proceed, preheat the oven to 400 degrees and lightly spray a 9 x 13 x 2 inch ceramic dish with cooking spray. Slice the tofu in half vertically, then slice each piece into four slices for eight even slices total.
2. Pour the soy sauce, lemon juice, lime juice, garlic, peanut oil, mustard and minced chile pepper into the baking dish and stir to combine. Add the sliced onion and carrots and stir to coat them in marinade, then shove them aside and layer the tofu into the pan. Press the tofu into the marinade then flip the slices over to coat the other side. Scatter the onions and carrots on top of the tofu and bake for 20 minutes. Remove the pan and use a narrow spatula to carefully flip the tofu slices over, moving the onions and carrots over the top of the tofu. Bake another 25-30 minutes or until the tofu is golden brown and most of the liquid has been absorbed but the tofu and veggies look juicy. Serve immediately.
Substitute 2 cutlets of Coriander Seitan, sliced into 1/2 inch wide strips for the tofu. Instead of turning it over half way through roasting, occasionally move the seitan and veggies around in the pan with long handled tongs. Total roasting time will probably be around 30 minutes; take care not to over cook the seitan or it may become dry.