Best Herb Crusted Tofu With Mustard Horseradish Sauce Recipes

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HERB CRUSTED TOFU WITH MUSTARD HORSERADISH SAUCE



Herb Crusted Tofu With Mustard Horseradish Sauce image

from veggie life and missing from their online database.. Make sure you read the bottom note below recipe. This is an Apian, Lacto, Ovo Vegetarian recipe.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 4m

Yield 4 serving(s)

Number Of Ingredients 13

14 -16 ounces extra firm tofu (waterpacked)
3/4 cup plain yogurt
1 1/2-2 tablespoons coarse ground honey mustard
2 teaspoons prepared horseradish
1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
1/3 cup breadcrumbs or 1/3 cup matzo meal
1/2 teaspoon chopped fresh dill
salt, to taste
pepper, to taste
minced fresh garlic, to taste
2 large eggs
1 tablespoon water
1 -2 tablespoon canola oil

Steps:

  • Cut the tofu into four lengthwise slices.
  • In bowl whisk sauce ingredients together and set aside to let flavors blend.
  • In second bowl combine coating and toss to mix. Spread evenly on small plate and set aside.
  • In wide shallow bowl or a deep plate, combine eggs and water and beat well with fork.
  • In large nonstick skillet heat oil over med heat. Arrange bowls of egg and coating nearby. Coat 1 slice tofu with egg then to crumb cover surface well then transfer to hot skillet. Repeat until finished.
  • Cook tofu until crispy. about 2 minutes Flip and crisp other side. Drizzle with sauce at table.
  • NOTE: To get this tofu to crisp you MUST, I repeat MUST drain. To do this place the tofu on a slant board and place a heavy weight such as a plate and a cookbook on top of the tofu. Let it sit until the water stops running.
  • You can change the texture of this by freezing the tofu. After freezing drain as directed.
  • IF you do NOT DRAIN? It will NOT brown or get crispy.

Nutrition Facts : Calories 212.6, Fat 12.6, SaturatedFat 3, Cholesterol 99, Sodium 193, Carbohydrate 12.4, Fiber 1.4, Sugar 4.6, Protein 14.2

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB CRUSTED TOFU WITH MUSHROOM GRAVY



Herb Crusted Tofu With Mushroom Gravy image

This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) package extra firm tofu
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I only use a pinch)
1/2 cup vegetable oil
1 small onion, chopped fine
2 tablespoons olive oil
2 teaspoons dried rosemary
5 button mushrooms, chopped
1/2 cup vegetable broth
2 teaspoons cornstarch

Steps:

  • Drain the tofu and cut into 6 slices.
  • To Make Herb Crust:.
  • Combine all the ingredients except the oil in a shallow bowl.
  • To Make Mushroom Gravy:.
  • Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
  • Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
  • Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
  • Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1

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