Best 2 Lemon Mustard Baked Tofu Recipes

Unleash your taste buds to a delectable journey with our Lemon Mustard Baked Tofu, a harmonious blend of zesty citrus and tangy mustard. This versatile dish not only tantalizes your palate but also offers a symphony of textures that will keep you coming back for more. The tofu, marinated in a vibrant lemon and mustard sauce, takes center stage with its crispy outer layer and tender, succulent interior. Accompanying this delightful main course, you'll find an orchestra of complementary flavors: a refreshing lemon-herb quinoa salad, a creamy avocado-tahini dip, and a crunchy coleslaw with a hint of sweetness. Each element of this culinary masterpiece harmonizes seamlessly, creating a symphony of flavors and textures that will leave you craving for more. Whether you're a seasoned vegan, a flexitarian looking for meatless options, or simply a food enthusiast seeking new culinary adventures, this Lemon Mustard Baked Tofu feast will take your taste buds on a joyous expedition.

Let's cook with our recipes!

CRISP TOFU KATSU WITH LEMON-TAHINI SAUCE

Crisp Tofu Katsu With Lemon-Tahini Sauce image

Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired with quinoa, making it full, protein-dense meal. Note, too, that the leftover katsu here reheats nicely: Simply put it in your oven at 400 degrees, and bake for 10 minutes.

Provided by Kay Chun

Categories dinner, quick, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

5 tablespoons safflower or canola oil, plus more for greasing
1/3 cup cornstarch, plus more as needed
2 large eggs, beaten
1 1/2 cups panko bread crumbs
2 1/4 teaspoons granulated onion
Kosher salt and black pepper
1 pound firm tofu, cut about 1/4-inch thick, into 12 equal slices
12 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick (4 packed cups)
3/4 cup red quinoa, rinsed well and drained
1/4 cup plus 2 tablespoons tahini
1/4 cup plus 2 tablespoons safflower or canola oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 teaspoons low-sodium soy sauce
3/4 teaspoon grated garlic (about 1 large clove)
8 ounces cauliflower florets, thinly sliced (2 heaping cups)
1/2 cup chopped parsley
Lemon wedges, for serving (optional)

Steps:

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Nutrition Facts : @context http, Calories 965, UnsaturatedFat 56 grams, Carbohydrate 67 grams, Fat 66 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 977 milligrams, Sugar 4 grams, TransFat 0 grams

LEMON MUSTARD BAKED TOFU

LEMON MUSTARD BAKED TOFU image

Categories Bean

Yield 4 servings

Number Of Ingredients 10

Ingredients

Ingredients:
2 blocks firm or extra-firm tofu, well pressed
2 tbsp soy sauce
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp Dijon mustard
1 tsp sugar
1 tsp basil
1 tsp thyme
salt and pepper to taste

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.

Tips:

To ensure the tofu absorbs the marinade's flavors fully, press it well before baking. This helps remove excess moisture and allows the marinade to penetrate deeply.
For a crispy outer layer on the tofu, coat it in cornstarch before baking. This creates a golden brown crust that adds texture and flavor to the dish.
Feel free to adjust the amount of lemon and mustard in the marinade to suit your taste preferences. You can also add other herbs or spices, such as garlic powder, onion powder, or paprika, to enhance the flavor profile.
If you don't have a baking dish, you can use a large skillet instead. Just make sure that the tofu is in a single layer so that it cooks evenly.
Serve the baked tofu with your favorite sides, such as roasted vegetables, quinoa, or rice. You can also drizzle it with additional lemon-mustard sauce or top it with fresh herbs for an extra burst of flavor.

Conclusion:

Lemon-Mustard Baked Tofu is a versatile and flavorful dish that's easy to prepare and packed with nutrients. With its crispy outer layer, tender interior, and tangy lemon-mustard marinade, this dish is sure to be a hit with everyone at the table. Whether you're looking for a hearty main course or a delicious side dish, Lemon-Mustard Baked Tofu is a perfect choice. So next time you're looking for a healthy and flavorful meal, give this recipe a try – you won't be disappointed!