Name: Maple Mustard Tofu

Ingredients:

• For the tofu
  • 1/4 cup cornstarch
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried sage
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon fine salt
  • One (14- to 16-ounce) block firm tofu, drained and cut into 1/2-inch cubes
  • 1 tablespoon extra-virgin olive oil
• For the sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, chopped (1/4 cup; may substitute red or yellow onion)
  • 3 tablespoons cognac (may substitute brandy, red wine, or 1 tablespoon red wine vinegar plus 2 tablespoons water)
  • 1/2 cup low-sodium vegetable broth (see related recipe)
  • 2 tablespoons maple syrup
  • 2 tablespoons nutritional yeast
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

Instructions:

• Make the tofu:
  • Position a rack in the middle of the oven and preheat to 375 degrees.
  • Line a large, rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the cornstarch, nutritional yeast, sage, herbes de Provence and salt.
  • Add the tofu cubes, drizzle with the oil, and toss to thoroughly coat.
  • Spread the tofu on the baking sheet and bake for 20 minutes, flipping the tofu halfway through, until it is lightly browned.
• Make the sauce:
  • While the tofu is roasting, in a saucepan over medium heat, heat the oil until it shimmers.
  • Add the shallots and cook, stirring frequently, until translucent, about 3 minutes.
  • Increase the heat to high, add the cognac, and cook until it reduces by half, 1 to 2 minutes.
  • Add the broth, maple syrup, nutritional yeast, whole-grain and Dijon mustards and pepper
  • Stir to combine and reduce the heat to medium-high.
  • Cook, stirring occasionally, until the mixture is slightly thickened and the flavors have melded, about 5 minutes.
  • Add the tofu to the sauce and stir to coat.
  • Remove from the heat and divide among the bowls; serve hot.

Comments:

Herbes de Provence Blend

Ingredients:

• 1 tablespoon fennel seeds
• 2 tablespoons dried rosemary
• 1/4 cup dried thyme
• 3 tablespoons dried marjoram
• 1 tablespoon dried tarragon
• 1 tablespoon dried basil
• 1 teaspoon dried mint
• 1 teaspoon dried chervil, optional
• 3 tablespoons dried summer savory, optional
• 1 teaspoon dried lavender, optional

Instructions:

• Grind the fennel seeds and rosemary in a spice grinder.
• Pour into a mixing bowl.
• Stir in the remaining herbs.

Source: Washington Post, 2 February 2022

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