Herb Crusted Tofu With Mustard Horseradish Sauce

Submitted by That is Dr House to

"from veggie life and missing from their online database.. Make sure you read the bottom note below recipe. This is an Apian, Lacto, Ovo Vegetarian recipe."

 

• Ready In: 4mins
• Ingredients: 13
• Serves: 4

ingredients

• 396.89-453.59 g extra firm tofu (waterpacked)

• sauce

• 177.44 ml plain yogurt
• 22.18-29.58 ml coarse ground honey mustard
• 9.85 ml prepared horseradish
• 4.92 ml chopped fresh dill or 2.46 ml dried dill

• Crumb coating

• 78.78 ml breadcrumbs or 78.78 ml matzo meal
• 2.46 ml chopped fresh dill
• salt, to taste
• pepper, to taste
• minced fresh garlic, to taste

• assembly

• 2 large eggs
• 14.79 ml water
• 14.79-29.58 ml canola oil

directions

1. Cut the tofu into four lengthwise slices.
2. In bowl whisk sauce ingredients together and set aside to let flavors blend.
3. In second bowl combine coating and toss to mix. Spread evenly on small plate and set aside.
4. In wide shallow bowl or a deep plate, combine eggs and water and beat well with fork.
5. In large nonstick skillet heat oil over med heat. Arrange bowls of egg and coating nearby. Coat 1 slice tofu with egg then to crumb cover surface well then transfer to hot skillet. Repeat until finished.
6. Cook tofu until crispy. about 2 minutes Flip and crisp other side. Drizzle with sauce at table.
7. NOTE: To get this tofu to crisp you MUST, I repeat MUST drain. To do this place the tofu on a slant board and place a heavy weight such as a plate and a cookbook on top of the tofu. Let it sit until the water stops running.
8. You can change the texture of this by freezing the tofu. After freezing drain as directed.
9. IF you do NOT DRAIN? It will NOT brown or get crispy.

Reviews

[jennyblender]

This was quite good. I made it exactly as written but used seasoned bread crumbs and it came out crispy and delicious. THe sauce is a very flavorful low calorie idea when you are looking for a dip without all the fat. Enjoy and thanks for the recipe!

 

[Rachael Bregman]

My boyfriend is lactose intolerant so we made this with a mushroom roux instead of yogurt and the sauce turned out great. He loved the tofu, but I found it to be too plain. We also used half as many eggs and had some left over to spare. We used a whole wheat bread for the crumbs which we dried out in a 200 over for 20 minutes or so. He especially loved their crunch. All of our guests were really impressed as it plated nicely. I would definately make this again.