Tuesday, September 18, 2018

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.


  1. This dish is screaming my name! I actually think I have all the ingredients too!

  2. Pinning! I should try this out! I made kombucha mustard, but like you I don't use mustard that much! I'll probably double the mustard amount mostly because I didn't heat up the mustard seeds, therefore the sauce? paste? What do you call condiment mustard?! XD Anyways, it isn't that spicy though it is VERY fragrant.

    1. Thanks, Jennifer! Now kombucha mustard-- that's different! Maybe I should explore homemaking that as well just to say that I can create it.

    2. It is insanely easy to make. I had my first batch of kombucha turn to vinegar, so I followed a recipe that took the vinegar and cover a bunch of mustard seeds. The seeds soak up the kombucha, and you let it sit for a while to ferment. Then blend up.

  3. Your mustard tofu looks incredible; I will definitely have to give this a try sometime!