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BGANGโ„ข tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye ๐Ÿ‘‹ to the heavy pots, towels and books ๐Ÿ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGโ„ข tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye ๐Ÿ‘‹ to the heavy pots, towels and books ๐Ÿ“š you use to press your tofu right now!
NEW NEW NEW NEW
Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Total Time 1 hr 10 mins Servings: 2 Best Season: Suitable throughout the year

Ingredients

The mustard tofu

The baked potatoes

Instructions

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  1. Bake tofu and potatoes

    Start with preheating your oven on 200 ยฐC/390 F.ย 

    Slice your tofu, spread on an oven tray and bake it for 40 minutes.

    Now the potatoes:

    Cut them equally sized chunks, drizzle with olive oil and season them with oregano, garlic powder, smoked paprika, black pepper and salt.

    Also bake these for 40 minutes on 200 ยฐC/390 F.ย 

  2. The sauce

    Heat up a pot and add coconut oil. Fry the onion and garlic, stir frequently and wait about 5 minutes.

    Now add the mustard seeds and toast those for a minute or so.

    Continue with adding in the mustard sauce, soy cream and water. Stir and simmer about 3 minutes.

    Now add in the baked tofu and let simmer for another 5 minutes with the tofu.

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