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Tag: Mustard

Mustard Grilled Tofu

1 lb Firm Tofu [sliced into 6 pieces + pressed*]

1 Tbs Dijon Mustard
1 Tbs Soy Sauce [or liquid amino acids]
2 tsp White Wine Vinegar
1/4 tsp Basil [dried]
1/4 tsp Garlic Powder
1/4 tsp Mustard Seed
1 Tbs Olive Oil
dash Cayenne Pepper

Mix all marinade ingredients together in a shallow dish [I like to use a glass loaf pan]. Dip slices of tofu in marinade, coating all sides. Allow to marinate [in the same dish] for an hour or more.

Heat grill to medium high. Grill tofu, about 5 minutes per side, until it is a little crusty + has nice grill marks. Serve immediately.

Crab Stuffed Deviled Eggs

6 Eggs [free range, hard boiled, peeled]
2-3 Tbs Mayonnaise
1 Tbs Brown Stone Ground Mustard
1/2 tsp Tarragon [dried]
1/4 lb Crab Meat [picked over for shells]
1 tsp Basil [fresh, chopped]
pinch of Salt
dash Smoked Paprika

Cut each egg in half. Combine yolks, mustard + mayonnaise in a bowl and mix till smooth. Stir in tarragon, crab, basil + salt. Divide crab mixture into about 1″ round scoops + fill egg whites. Serve garnished with a little extra basil + a dash of smoked paprika.

Mustard Sauce

2 Tbs Dijon Mustard
2 Tbs Whole Grain Mustard
2 Tbs White Wine
1-2 Garlic Cloves [minced]
2 Tbs Extra Virgin Olive Oil
1 tsp Herbs [fresh chopped chives + thyme]
Freshly Ground Black Pepper

Heat olive oil over medium low heat in a small skillet. Add garlic and cook for 1-2 minutes [do not allow garlic to brown]. Add white wine and simmer for 2-5 minutes, until alcohol is cooked off. Transfer to a small bowl and mix in mustard. Add herbs and season.

About 4 servings as a topping for grilled or broiled salmon. Can be easily scaled up or down. Experiment with other herbs like tarragon, marjoram and oregano.

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