Lemon Mustard Baked Tofu Recipes

Steps:

• Combine lemon juice, basil, salt, pepper, and garlic. Mix until combined.
• Add tofu and refrigerate. Marinate for 1-3 hours.
• Prepare as desired!

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.

Steps:

• In a heavy-based medium saucepan, melt butter.
• Add flour all at once.
• Cook, stirring constantly, for 3 minutes.
• Add stock all at once.
• Blend mixture with a whisk.
• Cook mixture over low heat for 5 or 6 minutes, stirring often.
• Gently beat in egg yolks and add lemon juice, whisking constantly.
• Add mustard and mix.
• Add salt.
• Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.

Steps:

• Preheat the oven to 400*F.
• Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
• Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
• Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
• Serve hot, warm, at room temperature, or chilled.
• The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!

Steps:

• Preheat oven to 375 deg F.
• Heat butter in small skillet on medium heat.
• Add garlic and heat for 1 minute.
• Add honey, worcestershire and mustard, cook for an additional minute.
• Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
• Chop scallions and basil.
• Cut fish into 2oz portions.
• Pinch a piece of foil so that it has four raised edges to trap the sauce.
• Arrange fish on oiled/greased aluminum foil.
• Spread all of sauce mixture over top of each portion.
• Top sparingly with basil and scalions.
• Sprinkle salt and pepper.
• Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
• Pour excess baked sauce over fish.