Friday, September 19, 2008

Lemon Dijon Tofu and Potatoes

This is another one of those Autumn meals that tastes great on a cool day. The inspiration comes from a recipe attached to a wine ad in the autumn edition of Food and Drink from the LCBO. The original recipe calls for sweet potatoes, which would be quite good, but I had none on hand. It also called for chicken, which I didn't have either.

- 1 pkg extra firm tofu, cut into large cubes
- 1/2 cup vegetable stock
- 1 tbsp olive oil
- 1/4 cup Dijon mustard
- 2 tsp dried thyme
- 2 tbsp lemon juice
- 2 tsp paprika
- salt and pepper to taste
- 1.5 lbs Yukon gold potatoes, cut into large chunks
- 2 leeks (white and light green part), sliced
- 1 cup vegetable stock
- 2 tbsp balsamic vinegar

Preheat oven to 425 degrees
1. Mix 1 tbsp of the oil, mustard, lemon juice, thyme and paprika in a bowl. Set aside.
2. Heat a non-stick skillet over med-hi heat.Add tofu and fry for about 5-7 mins, until golden. Add a splash of oil if tofu begins to stick. Add 1/2 cup of stock and 1/3 of the mustard mixture. Keep stirring and allow liquid to evaporate. When liquid has completely reduced, remove from heat.
3. Heat remaining tbsp of oil over medium heat in an ovenproof skillet. Saute leeks for 1 min, then add potatoes and saute 2 mins. Add 1 cup of stock, remaining mustard mixture, and vinegar. Bring to bubbling and season to taste. Simmer for a few mins to allow potatoes to soften slightly.
4. Top potatoes with tofu, cover, and place in oven. Bake for 15-18 mins, or until liquid is bubbling. Remove lid and bake 12-15 mins more, until potatoes are soft and sauce has thickened. Serve.


nemSEANati said...

Wow, this looks really good. I'll have to try it soon.

Nasreen said...

Did you mean it was a "no fail" recipe?

I laughed about you not having any chicken on hand!

Eesh said...

"It also called for chicken, which I didn't have either." I loved the sarcasm of that line. Cracked me right up!

The recipe looks delish. Love the fall recipe theme going on!

shelby said...

Mmm, I love potatoes...and tofu...and dijon mustard, haha looks like I'll be making this soon!

Joanna said...

i really like this recipe. dijon mustard is one of my favorite ingredients, but never thought to pair it with potatoes. i want some tofu now haha

Anonymous said...

Because you usually have chicken - lol - looks yummy...

Claire said...

VDad! Long time no comment!

Back in the day, I used to make a pork loin recipe with a dijion/white wine cream sauce- all in one pan with potatoes, mushrooms, and artichokes- and had been craving that flavor combo lately. spicy, creamy, roasty, and potatoes. now this recipe can fill the gap!

i may have to add some mushrooms and artichokes with a white sauce too.....

Claire in Ph-town

allularpunk said...

this looks great! make anything with leeks, and i'm sold.

Lebkuchen said...

This was great! I used 2 smallish sweet potatoes and 2 really small red potatoes. I didn't have any leeks so I subbed a large minced garlic clove and a small white onion, sliced thinly. Very yummy! Word of advice to others, though: I baked mine in a cast-iron skillet that apparently wasn't very seasoned, because after baking, all of the sauce was caked onto the pan! Still tasted great but if you want to keep more of the great sauce, use a well-seasoned pan! :)

Anonymous said...

Hey, VeganDad! Thanks for a tasty recipe! I made it for my bf and he liked it and asked if there were artichokes in it (leeks confuse him). There weren't, but do you think they might be a good addition?

If you make this recipe for a person who is a bottomless pit, I recommend doubling the tofu and serving it over rice. Maybe you'd have to make some extra sauce, then, but it's so easy!

Minneapolis, MN, USA

Vegan Dad said...

I am a moderate fan of artichokes, but they do go well with lemon. In theory they would work, I think.

Helen said...

I made these the other night for my omni friends and they both said "Wow, we didn't know we liked tofu!"

Whenever I can get someone to say that, you know the recipe was awesome!

Lola Leaf (The Verbose Vegetarian) said...

Thank you for this wonderful recipe, it was so delicious! I even got my carnivorous boyfriend to try some!