This is my new favourite way to eat tofu. It's extremely easy to put together, I always have all the marinade ingredients, and it has mustard and curry in it (two of my favourite things). It took me some time to find a curry powder I like, but I've now settled on Sharwood's mild curry powder. One of my other favourite tofus is Matthew's Delicious Tofu (from The Garden of Vegan) but that one requires chopping garlic, sauteeing, and paying attention to what's going on in the pan (the horror!). I chose to use Dijon mustard but try it out with whatever mustard you have.
The recipe comes from Vegetarian Cooking for Everyone (Deborah Madison) which I had previously boycotted because I made a few things from it and none of them turned out well. But after seeing some bloggers have success with her recipes, I thought I'd give them another try and I'm happy I did because I know I'll be making this tofu recipe for many years. I also found a good recipe for refried beans and enchiladas, which I'll be posting about soon.
Abby in one of her favourite moth watching spots. She lunges at the glass to try and get the moths on the other side.
I find that my days are going by so fast and I'm struggling to find time for everything. So I may be a bit behind in blog land. I want to try and keep updating my blog and read/comment where I can.
Honey-Mustard Marinated Tofu
Adapted from Vegetarian Cooking for Everyone
The recipe originally called for 1 tbsp molasses but I omitted it. I also reduced the oil.
1 lb package tofu
3 tbsp honey
1/2 tbsp peanut oil (Ashley note: Use whatever oil if you don't have this, you could maybe even omit it.)
1 tsp soy sauce
3 1/2 tbsp Dijon mustard
2 tsp curry powder
salt and freshly milled pepper (I didn't add these)
Cut up tofu. Mix all ingredients together and pour over tofu. Let sit
for at least 20 minutes. Preheat oven to 400F. Bake until sizzling and
hot, about 20 minutes.