Blue Plate Special #42: Baked Mustard Tofu with Warm Lentil Salad


This is a total rip off of a Barefoot Contessa meal. I saw her make it one day on the telly and wrote down all of the ingredients*. I thought, I can do that same lentil salad but substitute tofu for the “protein.” How easy is that…to veganize!

makes 3 to 4 plates

Baked Mustard Tofu
1 box extra firm tofu
1 cup panko
1 big handful fresh parsley, about 1/2 cup
2 teaspoons lemon zest, about 1/2 a small lemon
2 tablespoons olive oil
S and P
Dijon mustard (I love grainy Dijon)

Press the tofu for as long as you have time for. Preheat the oven to 350.

Cut the tofu into any shape you like – – triangles, squares, rectangles – – 8 pieces all together.

Chop the parsley and then mix with the panko, lemon zest, olive oil, and a dash of salt and pepper. Combine well with a fork.

Spread mustard on the top of each piece of tofu. Top generously with the panko mixture. (There will be a little left over.) Place on a baking sheet and bake for 20 to 25 minutes, until the panko starts to brown, but not too much longer or the tofu will get overcooked.

Warm Lentil Salad
1 cup cooked French lentils (1/2 cup dried lentils makes a little more than 1 cup)
1 carrot
1 leek
1 clove of garlic
S and P
Olive oil

Mustard Vinaigrette
2 tablespoons olive oil
2 teaspoons Dijon mustard (again, grainy)
1 teaspoon vinegar (sherry, white wine, white balsamic all would be great)
S and P, to taste

Make the lentils. Whisk the vinaigrette ingredients together and set aside.

Dice the carrots. Clean and slice up the leek (cut in half, half again and then thinly slice the short way.) Mince the garlic.

Pour a bit of olive oil in a pan with sides. Not too much but enough to sautรฉ the vegetables. Add the garlic and cook until just fragrant. Add the carrots and leeks and cook until softening, but still al dente. Season with salt and pepper.

Add the cooked lentils into the vegetables and then the mustard vinaigrette. This should be done when the lentils are hot so they can absorb the flavors. Toss well. Note: this salad can be made ahead of time and warmed up when ready to serve. It is also great on its own!

Plate it up and enjoy!

* I always like to link back to the original inspiration for my recipes but I can’t find this in any of the Barefoot Contessa or Food Network archives.

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