Mustard Tofu

Here’s the third recipe, using my cashew béchamel, as promised! This is a vegan version of the “mustard chicken” recipe from Jamie Oliver’s 30 Minute Meals. Please excuse my dodgy night time photos – the lighting in my kitchen isn’t that great and I don’t have a very schmick camera.

Mustard Tofu Finished1
Serves 4

1.5 TBSP Canola Oil
500g Firm Tofu*, cut into 4 “steaks”
2 Sprigs Rosemary, leaves only, finely chopped
4 tsp Yellow Mustard Powder
1 Leek, finely sliced
1-2 Cloves Garlic
Decent swig of white wine. I used a sparkling that had gone flat in my fridge!
1 TBSP Wholegrain Mustard
1/2 C Cashew Béchamel
Up to 1/2 C Water (as required)

  • Mix together mustard powder & rosemary. Rub onto tofu steaks.
  • Mustard Tofu Rubbed1

  • Heat the canola oil in a sauté pan or deep frying pan. Add your tofu steaks and cook for approx 4 minutes on high heat (they will be a little blackened). Flip.
  • Add the leek and garlic to one side of the pan. This is where you’ll build your sauce. Agitate as it cooks, approx 2 minutes.
  • Mustard Tofu Leeks1

  • Toss in a swig of white wine, and allow it a minute to cook off, then stir in the wholegrain mustard and cashew béchamel. You’ll need to slowly add water to get your desired consistency. The cashew béchamel will thicken very quickly – and if you’ve made it in advance/refrigerated it beforehand, it will already be quite thick – so you’ll have to use your own judgement in regards to the amount of water you require.
  • Mustard Tofu Sauce1

  • Voila! You’re ready to serve. I love this with quinoa and steamed greens; in the photograph I’ve used broccoli, but it’s also really delish with steamed choy sum or kale!

*Not all tofu is created equal. Organic is always best, but beyond that, if you don’t have a favourite brand, you’ll be flying blind here. I recommend using the Pureland one for this recipe, as it’s fairly solid. I often buy the Nutrisoy tofu as well, but that’s a little softer and has an “eggy” texture, which can fall apart and thus is more suitable for making a scramble.

Mustard Tofu Tofu1

4 thoughts on “Mustard Tofu

    • I have to admit… Jamie has a special place in my heart, because his tv special “Jamie’s Foul Dinners” was what stopped me from eating eggs when I was vegetarian – and thus began my vegan “journey” (sorry for lack of a less tacky word!).

      I know exactly where you’re coming from, though – his style is typical of a trained chef. Lots of dairy for richness etc. There’s more dishes in that particular book that I’m going to be visiting over the coming weeks, as many of them would make amazing vegan meals 🙂

  1. it looks scrumptious as all hell, AA. Thanks for the instructions and the lovely pictures too…making me drool…

Chow down on this!

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