The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!
*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*
Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.
Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.
You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.