Tarragon Tofu

Tarragon Tofu

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Tarragon, mustard and white wine are a delicious combination.

Tarragon Tofu

By Gloria Kobrin Published: December 18, 2013

  • Yield:

  • 4 Servings
  • Cook time:

  • 60 mins

Ingredients

  • 16 Ounces Extra Firm Tofu
  • 2 Large Lemons
  • 3/4 Cup Non-dairy Unseasoned Bread Crumbs
  • 6 tablespoons Dijon Mustard
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Shallot minced
  • 1 rrounded teaspoon Dried Tarragon
  • 1/3 cup Olive Oil
  • 1/2 cup Dry White Wine
  • 1/2 cup Low Salt Vegetable Broth
  • 1/3 cup Italian parsley chopped

Equipment

  • Large Skillet
  • Grater or Microplane
  • Medium Mixing Bowl
  • Oven to Table Serving Dish

Directions

  1. Drain tofu. Wrap tofu in paper towel and put it on a plate under a brick or two heavy cans. Let stand 30 minutes. Drain tofu again and slice into eight pieces. Set aside.
  2. Preheat oven to: 350 F.
  3. Zest one lemon. Mix zest with bread crumbs and set aside.
  4. Combine minced shallot with mustard, oil, tarragon and pepper.
  5. Coat tofu slices on both sides first with mustard tarragon mixture and then with breadcrumbs.
  6. Arrange coated tofu slices in oven to table serving dish. Bake for 15 minutes. Pour wine and vegetable broth in a saucepan. Bring to a boil. Remove from heat and pour over tofu slices. Bake 15 minutes longer. Slice remaining lemon thinly. Remove pits. Garnish tofu with sliced lemon and chopped parsley. Serve hot.

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