In true foodie form, I subscribe to several recipe newsletters via e-mail, and one of my favorites is the one put out by Nubella. While this newsletter does not specialize in meat-free recipes, it does provide several recipes that can be easily veganized. Recently, I noticed their recipe for Almond Dijon Baked Chicken and decided that I could work some tofu magic using the similar ingredients. Read below to see how I tweaked the dish.

Ingredients:

6 oz. firm or extra firm tofu, sliced into 1 inch slabs

2 T Dijon mustard

2 T vegan mayonnaise (optional: see note)

1-2 T water

1 oz toasted walnuts

Method:

1. Pre-heat oven to 400 degrees.

2. Combine mustard, water, and mayonnaise if using. Adjust the amount of water until it reaches the consistency of a loose sauce, so that it is easily poured and spread on the tofu.

3. Pour half of the mustard mixture in a oven-safe dish.

4. Place the tofu in the prepared dish, and pour the remaining sauce over the top.

5. Bake tofu, covered with aluminum foil for 15 minutes. Then, remove foil, and baked for an additional 3-7 minutes. Be careful not to dry out the sauce too much—otherwise it may become pasty or crumbly.

6. Top with toasted walnuts and serve.

Notes:

-The original Nubella recipe calls for mayonnaise, so I have used vegan mayonnaise with success in the past, However, if you prefer, you may omit the vegan mayonnaise completely and replace it with additional mustard instead.

-Any Dijon mustard will do for this recipe, but I like to use a combination of any of the the following: whole grain mustard, honey mustard, and Creole spicy mustard.

Filed under: Recipe