Dijon-marinated “Cheesy” Tofu with Black Pepper

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This is an easy, nutrient-dense tofu dish that not only works well as a main, but re-heats perfectly and is delicious cold, in salads.

Nutritional yeast is the superstar in the recipe. Nutritional yeast is a deactivated yeast, well known for its “cheesy” flavor. It is a complete protein, and high in vitamins- especially the coveted B vitamins. Nooch, as it is affectionately nicknamed, is also low in fat, sodium, and sugar/dairy/gluten free.

Ingredients:

1 package firm-pressed tofu (preferably organic)

1/4 cup balsamic vinegar

1/2 cup dijon mustard

1/8 cup Bragg’s

1/4- 1/2 cup nutritional yeast

1 tbsp black pepper

 

1. Pre-heat oven to 355 degrees.

2. Combine the dijon mustard, Bragg’s, balsamic vinegar, black pepper, and half of the nutritional yeast, in a large bowl.

3. Remove the tofu from packaging, and press it with paper towel to remove any excess water. Cube into small chunks.

4. Mix the cubed tofu into your sauce, ensuring that all pieces are equally coated.

5. Pour half of the tofu into a glass baking dish. Sprinkle with half of remaining nutritional yeast.

6. Pour in remaining tofu. Top with remaining nutritional yeast (or more!), a dash of black pepper, and a few swirls of Dijon.

7. Bake for twenty minutes. Use a spatula to rotate the tofu chunks, then bake for an additional twenty minutes. (You can extend this if you wish, I like my tofu really well done.)

8. Serve with greens and quinoa, or let cool for a perfect salad addition. Enjoy!

 

zoe@theveganproject.ca

ig. @zoemarg

Comments

  1. What do you want the cook to do with the 1/4 cup Balsamic Vinegar???

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