I do enjoy a lazy Sunday- make that lazy weekend. It’s true, this morning’s alarm clock brutally awoke me from a weekend of sheer nothing-ness only to catapult me back to the typical 9 to 5 (I actually work 8 to 5, but let’s not be that specific) lifestyle. Now on to the fun stuff: the food.
Nick was in Tucson all weekend visiting some friends and playing golf – so I had the weekend all to myself. I spent the weekend lunching with the family (I’ll be posting about my favorite veggie burger later this week), going to the gym like an all-star and finally – cooking! Well to be honest, the only time I went all out in the kitchen was after Nick got back. What can I say? I rule at being a girlfriend.
I had been waiting to try this Mustard Crusted Tofu recipe for quite some time – something about the crunch and that lovely Dijon flavor just sounded fabulous. I had also stumbled upon the same exact recipe for salmon, so I figured it was worth a shot for the two of us. Nick loves salmon… which makes sense since he is a hungry bear boyfriend.
Any who, whether you make the tofu or the salmon, it’s a very simple and versatile dish – I don’t think there is side dish out there that would pair with this nicely. I just made my usual sautéed greens and some Lemon-Herb Rice (check back later in the week for this recipe). Bon appetit!
Mustard Crusted Tofu:
- 1 14-ounce package extra firm tofu
- 5 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- panko bread crumbs
- 4 tablespoons bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Wrap the block of tofu in a clean towel, place the tofu in a colander and place the colander in the sink. Place a plate, heavy can or other weight over the towel-covered tofu and leave the weight to press the tofu for 30 minutes. Refer to my Tofu tutorial if needed.
- Remove the tofu from the towel. Cut the tofu crosswise into 4 slices and then cut each slice diagonally so you have 8 triangles. Set aside.
- Put the broiler on. Line a baking sheet with parchment paper or spray lightly with nonstick cooking spray.
- Place the Dijon mustard, balsamic vinegar and honey into a food processor. Process until smooth. Pour the Dijon mixture into a shallow plate or baking dish.
- Place the bread crumbs, panko, salt and pepper together on a separate plate.
- Dip each pressed tofu slice (or salmon) into the mustard mixture, coating well on both sides. Then place the tofu in the bread crumbs, taking care to make sure the tofu is well coated. Place on the baking sheet.
- Bake for 10 minutes per side, or until the tofu is crispy and golden on both sides.*
*It just so happened that the salmon and the tofu needed to cook for the same amount of time. Gotta love that!