Mustard Crusted Tofu with Strawberries
Deliciously tart baked tofu triangles with a balsamic strawberry sauce.
- 14 oz extra firm tofu
- 3 tbsp Dijon mustard
- 3 tbsp strawberries chopped
- 1 tbsp honey
- 1/2 tbsp panko bread crumbs
- 2 tbsp cashews finely chopped
- 1/4 tspn salt
- 1/4 tspn pepper
- 1/2 cup strawberries chopped
- 2 tspn honey
- 2/3 cup balsamic vinegar
Squeeze out the water from the tofu by wrapping it in a clean towel and placing in in a colander in a sink. Then use a heavy weight to press down on the towel-wrapped tofu for 30 minutes.
Unwrap the tofu and cut crosswise into four slices and then slice each diagonlly to make eight triangular shaped tofu pieces.
Preheat your oven to 400℉ and line a baking sheet with parchment paper.
Combine the mustard, chopped strawberries, and the honey into a food processor and process until smooth. Pour into a shallow plate.
Combine the bread crumbs, chopped cashews, salt, and pepper on another plate.
Dip the tofu triangles into the strawberry mixture to coat both sides and then dip into the breadcrumbs to bread. Place the breaded tofu triangles on the prepared baking sheet and bake for 10 minutes per side.
Balsamic Strawberries: Combine the strawberries, honey, chopped cashews, and the balsamic vinegar in a saucepan over medium heat. When it starts to boil, reduce heat to low and simmer for about five minutes.