Browned tofu slices draped in a creamy Dijon sauce seasoned with fresh cracked pepper.
It tastes as divine as it sounds! The sharp mustard is complemented with white wine and vegan sour cream to make a deliciously creamy sauce; I had it with chicken back in my meat eating days, and now I can say that it works very well with tofu as well.
This is a great dish to have on the back burner for when random guests pop by for dinner. If you keep Dijon mustard and tofu in your fridge, and a bottle of white wine in your wine rack, all you need to pick up is vegan sour cream to complete the ingredients list. Super impressive and delicious, and even easier to get on the table.
2 Tbsp olive oil
1/2 block extra firm tofu, drained and pressed, thinly sliced
salt and pepper
1 Tbsp lemon juice
1 cup white wine
1/4 cup Dijon mustard
2 Tbsp vegan sour cream (I used Tofutti brand, available in Whole Foods)
2 servings cooked quinoa for serving, optional
2 servings cooked snow peas for serving, optional
In a large skillet over medium high heat, add olive oil. Season tofu on both sides with salt, pepper, and a drizzle of lemon juice. Add tofu slices to hot pan and brown on each side for about 4 minutes. Remove tofu from pan and set aside. Reduce heat to low. Deglaze pan by adding white wine and mustard and whisking to loosen all the bits from the bottom of the pan. Add sour cream and a pinch of pepper to the mustard sauce and whisk until smooth. Add tofu back into pan and coat in the sauce. Let simmer until the sauce and tofu are warm. Serve immediately over quinoa with sauteed snow peas and season to taste.