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Mustard Tofu with Baked Potatoes

Mustard tofu with baked potatoes
Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 40 min Total Time: 1 hr 10 mins
Servings 2
Best Season Suitable throughout the year
    The mustard tofu
  • 400 grams Tofu
  • 1/2 tablespoon Coconut oil
  • 1 Onion (Diced)
  • 2 cloves Garlic (Minced)
  • 1 teaspoon Mustard seeds
  • 2 tablespoons Mustard sauce
  • 3 tablespoons Cream (I used soy)
  • Water (To taste, to make more liquid)
  • The baked potatoes
  • 3 cups Potatoes (Sliced)
  • 2 tablespoons Olive oil
  • 1 tablespoon Oregano
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • Black pepper (To taste)
  • Salt (To taste)
  1. Bake tofu and potatoes

    Start with preheating your oven on 200 °C/390 F. 

    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 °C/390 F. 

  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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