Sliced Portobello Steak or Pan Seared Tofu with Garlicky Mustard Dressing & Spring Vegetables

Both of these dishes are simple and delicious but the star of the show is the garlicky mustard dressing. With freshly shelled peas and amazing asparagus it can’t get much springier than this.

Because the dressing is so good and it makes a lot, I came up with two ways to showcase it. First, I used the dressing on top of a roasted and sliced portobello steak which sat on top of Bibb lettuce with spring peas, asparagus, and pea shoots.

Second, I pan seared tofu with nooch and tamari and served it with a green salad with lettuce, micro greens and pine nuts tossed the dressing and with a sautรฉ of asparagus, peas, mushrooms and scallions.

Whatever you do you can’t go wrong!


  • I like to use my homemade mustard but use whatever you have on hand.
  • I like to use golden maple syrup to keep the color light but if you only have dark that is fine.

Garlicky Mustard Dressing

A delicious and versatile dressing that you will want to put on everything!

Course Main Course, Salad
Servings 1 cup


Garlicky Mustard Dressing

  • 1 clove garlic
  • 1 tablespoon white wine vinegar
  • The juice of 1/2 lemon
  • 1/3 cup Dijon mustard
  • 2 teaspoons maple syrup
  • 1/3 cup extra virgin olive oil


  1. Press the garlic with a garlic press or mince. Add all ingredients together in a jar and shake until it emulsifies. Enjoy on anything!


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