Dijon Herb Grilled Tofu with Mushroom Medley

by Sala @ Veggie Belly on July 16, 2008

This is my veggiefied version of Ina Garten’s Grilled Herb Shrimp. Ive made this recipe several times. Ive also made the shrimp version for my carnivore friends. Everyone always loves the herb and dijon marinade! It tastes great in pasta too. Use fresh herbs, it makes a big difference.

Dijon Herb Tofu

Extra Firm Tofu – 1 package
Onion – 1/2 large, finely chopped
Garlic – 4 cloves, minced
Basil – 1/4 cup chopped
Parsley – 1/4 cup chopped
Dijon Mustard – 2 1/2 tsp
Dry Mustard – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 1/2 tsp
Olive Oil – 1 tbsp (Ina uses 1/4 cup olive oil)

Mix together all ingredients except the tofu. Place in a bowl.

Wrap the tofu in several layers of paper towel. Place a weight on top for 1 hour to extract the liquid. Then cut the tofu into triangles.

Heat a large non stick pan. Arrange the tofu pieces in a single layer and ‘dry fry’ them. Press the tofu triangles so that they let their water out. When one side is slightly browned, turn the tofu once and cook the other side while pressing out the water. I learned this method from veganyumyum’s site. Check it out for a detailed explanation of dry frying tofu and “tofu geometry”!
When the tofu is done (if you stop hearing the angry hiss from the tofu while pressing down, youve probably gotten most the water out!), place the triangles in the herb-dijon bowl. Carefully toss the tofu in the mixture to coat. Let the tofu marinade an hour (or overnight if you have the time).

When you are ready to eat, heat a large non stick pan. Spray with olive oil spray. Place the tofu, along with the herb-dijon mixture in the pan. Grill both sides on medium, turning once.

Remember, the tofu is already cooked. We just want to cook the onion and garlic in the marinade!

If you have a lot of the herb dijon mixture stuck to your pan, deglaze with a splash of white wine (or even water) and drizzle over the tofu.

Mushroom Medley

Button Mushrooms – 1 box
Crimini (baby potobellos) – 1 box
Garlic – 2 cloves
White wine – couple of splashes
Basil – 2 tbsp chopped
Parsley – 1 tbsp chopped
Olive oil – 1 tbsp
Marinara sauce – 4 tbsp

Clean and chop the mushrooms. Heat a non stick pan and add the oil olive. The pan should be very hot. Add the chopped mushrooms and spread them evenly on the pan. Cook them on high without moving the mushrooms around too much. If you stir too often mushrooms will release a lot of water.

When the mushrooms are golden, add the garlic, salt, pepper, basil and parsley. Then add a few splashes of white wine and let it reduce on high heat.

Turn heat off and stir in marinara sauce.


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