Vegan Mofo 2018 Post 15: Mustard Tofu

Pan seared tofu coated in mustard sauce might be one of the more interesting creations made this month.

Gabon-- located on the equator-- is in the central part of Africa and its earliest settlers were the Pygmy peoples before the Bantu came. Rainforests cover 85% of the country and a group called "The Raconteurs" want to keep alive the Gabonese tradition of oral storytelling folklore and mythology through language of the Fangs. Their cuisine is largely influenced by former French rule, but rice, cassava, plantains, guava, mangoes, and bananas have always been primary staples.
Mustard chicken is Gabon's signature must have dish. Of course, I thought why not tofu? Now I'm not the hugest mustard fan, only adding a tiny bit to mac n cheese or so. Nothing much else. The tangy mustard combined with garlic, lemon, and onions bring amazing flavor. Plus, one can sub out tofu for any of the delicious chik'in out in the market-- Beyond Meat or gardein.

Mustard Tofu Ingredients and Preparation

2 tablespoon olive oil
extra firm tofu
red or yellow onion
3 tablespoon Dijon mustard
2 tablespoon cornmeal
2 tablespoon water (add more if thicker consistency desired)
1 teaspoon minced garlic
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 small tomato
dried parsley

Whisk together Dijon mustard, cornmeal, water, garlic, turmeric, cumin, lemon juice, salt, and black pepper.
Cover tofu cutlets in the mustard sauce.
In a nonstick skillet, fry up onions until brown and add the marinated mustard tofu. Cook for several minutes on each side.

Top finished tofu with tomato slices and parsley.

Roasted Tofu With Blueberry-Fig Sauce And Butternut Squash

Heart shaped tofu "cutlets" dressed in a luxurious blueberry-fig sauce.

Happy belated Single Awareness Day! Oh and Valentine's to those whom celebrate it.
There's almost too much amazing things happening in  the world. Too much! First of all, I have been accepted into the Masters of Fine Arts Program here at Pennsylvania Academy of the Fine Arts. How can I not be over the moon about that? I have received a merit, alumnus, and portfolio awards, but need more. Now I've been researching other grant and scholarship opportunities, spoke with the Student Services advisor, and feel confident about fall 2014! I still cannot believe it! I'm going for the MFA!!!
I'm also really psyched about going to Brooklyn next week for Apothecary Theatre Company's Anti-Valentine's Day Party. The theme happens to be Edgar Allen Poe's Annabel Lee. I sort of wanted to go in hopes of seeing Tom Pelphrey, an actor from Guiding Light (I miss Guiding Light a lot- once my favorite soap opera and it hasn't held that honorable title in 7 years) who is a founding member and artistic director of ATC. Maybe it'll happen. Maybe it won't. Still, how can one pass up the opportunity to watch three different interpretations of Poe's haunting poem and possibly go to yummy Terri's after?
In the meantime, to celebrate yesterday's February 14th, Single Awareness Day, I made an unbelievably delicious dish thanks in part to a recipe (meant to prepare beloved cute ducks in *sniffles*, but tofu is the perfect replacement) sent by a classmate. Thanks Tim!
I never made a savory sauce with blueberries let alone figs, but the combination over top roasted tofu tasted like something out of a gourmet cookbook. The sweet tartness bring a compelling element that is simply too impossible to resist. From first bite to finish, this is an amazing dish for both singles and couples. Certainly don't need it to be February 14th to make it either.

Blueberry-Fig Sauce

1/4 cup sugar
2 tablespoon water
2 1/2 tablespoon balsamic vinegar
1 1/2 cup vegetable broth
1/2 cup dried figs, diced finely
3/4 cup blueberries
salt and pepper

Roasted Tofu and Butternut Squash

5 slices tofu, about 1- 1/2 inch thick
2 tablespoon olive oil
1 teaspoon garlic
2 teaspoons Italian seasonings
1 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 lb. butternut squash, diced (I used Trader Joe's)
green onion

Stir sugar and water over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber- about 8 minutes. Stir in vinegar (mixture will bubble). Add broth. Simmer until reduced to 1 cup, about 20 minutes. Remove from heat. Stir in dried figs. Let stand 30 minutes.
Preheat oven to 400 degrees.
Mix olive oil, garlic, Italian seasonings, coriander, red pepper flakes, salt and black pepper.
Evenly coat tofu slices in the marinade and lay on a greased baking sheet.
Mix butternut squash with a smidgeon of olive oil, green onions, salt, and black pepper.

Lay butternut squash cubes around the tofu. Roast for 30 minutes. Turning over halfway at the fifteen minute mark.

Reheat sauce and add blueberries. Allow to thicken. Should be about 20 minutes more. Be patient. I love the little figgy dots. Pretty. Add a minute pinch of salt and black pepper. Turn off heat.

Layer a bit of sauce onto tofu cutlets.

Dig in!!!

Coconut And Flax Seed Tofu

Coconut and flax seed rule this tofu's world!

There's nothing like sweet, flaky coconut embracing tofu.
It's provides a tasty exterior that hides the firm, meaty yumminess of tofu's succulent white flesh.
This delicious, crisply tender dish is embraced with coconut oil and coconut shreds plus Simply Asia's Sweet Ginger Garlic Seasoning that lists toasted coconut as an ingredient. An intriguing stir fry that is downright irresistible. Flax seeds provide amazing crunch and a beautiful coating.

Simply Asia's Sweet Ginger Garlic is a lot of awesome ingredients in one! And yes, I bought more.

Coconut and Flax Seed Tofu Ingredients and Preparation

1 tablespoon coconut oil
1/2 block extra firm tofu, cubed
2 teaspoon Simply Asia's Sweet Ginger Garlic Seasoning
1 teaspoon turmeric
1/4 teaspoon black pepper
1/4 cup unsweetened shredded coconut flakes
3 tablespoon flax seed

Heat up skillet and melt coconut oil.
Hand toss tofu in sweet ginger garlic seasoning, turmeric, and black pepper and add this to skillet.
Sear each side for about 3-5 minutes, adding coconut flakes and flax seed on fourth flip.
Serve with desired grains.

Crisp and ready to roll! Perfect topper for rice, quinoa, or ramen noodles.