Herb Crusted Tofu with Mustard Horseradish Sauce
Elevate your plant-based dining experience with this Herb Crusted Tofu with Mustard Horseradish Sauce—a recipe packed with bold flavors and irresistible textures. Extra-firm tofu is transformed into golden, crispy perfection through a simple yet flavorful coating of fresh parsley, thyme, and rosemary mixed with seasoned breadcrumbs. Paired with a zesty mustard horseradish sauce that combines the tangy bite of Dijon, the heat of horseradish, and the creaminess of vegan mayonnaise, this dish is perfect for weeknight dinners or impressing guests at your next gathering. Ready in under an hour, this vegan recipe delivers indulgence and comfort in every bite while staying health-conscious and satisfying. Serve it with a crisp green salad or roasted veggies for a complete meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 14 ounces extra firm tofu
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 1 cups dry bread crumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh thyme, chopped
- 1 teaspoons fresh rosemary, finely chopped
- 0.5 cups all-purpose flour
- 0.5 cups unsweetened plant-based milk
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoons prepared horseradish
- 2 tablespoons vegan mayonnaise
- 1 teaspoons lemon juice
- 0.5 teaspoons maple syrup
Instructions
Press the tofu: Remove the tofu from its packaging and drain it. Wrap it in a clean kitchen towel and place a heavy object (such as a skillet or cookbook) on top. Let it press for 15 minutes to remove excess liquid.
Slice the tofu: Once pressed, slice the tofu into 8 equal rectangular pieces.
Prepare the breading station: Combine the bread crumbs, parsley, thyme, rosemary, salt, garlic powder, and black pepper in a shallow dish. Place the flour in a separate shallow dish and the plant-based milk in another dish.
Coat the tofu: Dredge each piece of tofu in the flour, then dip it into the plant-based milk, and finally coat it with the herb breadcrumb mixture. Gently press the breadcrumbs to adhere to the tofu.
Cook the tofu: Heat the olive oil in a large skillet over medium heat. Add the tofu pieces in a single layer (cook in batches if necessary). Cook for 3-4 minutes per side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.
Make the mustard horseradish sauce: In a small bowl, whisk together the Dijon mustard, prepared horseradish, vegan mayonnaise, lemon juice, and maple syrup until smooth.
Serve: Arrange the crispy tofu on a serving platter or individual plates. Serve warm with the mustard horseradish sauce drizzled over the top or on the side for dipping.
Nutrition Facts
Calories |
1101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.6 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
