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Herb Crusted Tofu With Mustard Horseradish Sauce

I remember the first time I tried tofu prepared this way. It was at a small vegetarian cafe tucked away in a bustling city. The chef, a kind woman with flour dusting her apron, insisted I try her signature dish. I was skeptical – tofu had always seemed bland and uninspiring. But one bite of that crispy, herb-crusted tofu, paired with the tangy and slightly spicy mustard horseradish sauce, completely changed my mind. It was a revelation, a symphony of textures and flavors that proved just how versatile and delicious tofu could be. This recipe is my humble attempt to recreate that magic.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 4
Dietary Type: Apian, Lacto, Ovo Vegetarian

Ingredients

14-16 ounces extra firm tofu (water-packed)

For the Sauce:

¾ cup plain yogurt
1 ½ – 2 tablespoons coarse ground honey mustard
2 teaspoons prepared horseradish
1 teaspoon chopped fresh dill or ½ teaspoon dried dill

For the Crumb Coating:

⅓ cup breadcrumbs or ⅓ cup matzo meal
½ teaspoon chopped fresh dill
Salt, to taste
Pepper, to taste
Minced fresh garlic, to taste

For Assembly:

2 large eggs
1 tablespoon water
1-2 tablespoons canola oil

Equipment Needed

Cutting board
Sharp knife
Small bowl
Medium bowl
Small plate
Wide shallow bowl or deep plate
Large nonstick skillet

Instructions

Begin by preparing the tofu. Cut the extra firm tofu into four lengthwise slices. This will give you rectangular pieces that are easy to handle and cook evenly.
Next, make the sauce. In a bowl, whisk together the plain yogurt, coarse ground honey mustard, prepared horseradish, and dill. Mix well until everything is fully incorporated. Set the sauce aside, allowing the flavors to meld and deepen while you prepare the rest of the dish.
Now, create the crumb coating. In a separate bowl, combine the breadcrumbs (or matzo meal), dill, salt, pepper, and minced fresh garlic. Toss all the ingredients together to ensure they are evenly distributed. Spread the crumb mixture evenly on a small plate; this will make it easier to coat the tofu slices.
Prepare the egg wash. In a wide, shallow bowl or a deep plate, combine the eggs and water. Beat well with a fork until the yolks and whites are fully combined and slightly frothy.
Heat the canola oil in a large nonstick skillet over medium heat. Ensure the skillet is hot enough before adding the tofu; this will help achieve a crispy crust.
Set up your dredging station: arrange the bowls of egg wash and crumb coating near the skillet for easy access.
Coat each tofu slice first in the egg wash, ensuring it is fully coated. Then, immediately transfer it to the plate with the crumb coating. Press gently to help the crumbs adhere to the surface of the tofu. Make sure the entire surface is well covered.
Carefully transfer the coated tofu slices to the hot skillet. Repeat the coating process until all the tofu slices are prepared.
Cook the tofu until it is golden brown and crispy, about 2 minutes per side. Flip the slices carefully and continue cooking until the other side is equally crispy. Monitor the heat to prevent burning.
Remove the crispy tofu from the skillet and place on a plate.
Serve immediately, drizzling the prepared mustard horseradish sauce over the herb-crusted tofu at the table. This prevents the crust from becoming soggy.

Important Notes for Crispy Tofu:

To achieve the perfect crispy texture, draining the tofu is crucial. Place the tofu on a slant board and apply a heavy weight (like a plate topped with a cookbook) to press out excess water. Let it sit until the water stops running. This process can take 30 minutes to an hour.
Freezing the tofu before cooking can also alter its texture, making it chewier and more absorbent. After freezing, drain as directed above.
If you skip the draining process, the tofu will not brown or get crispy, no matter how long you cook it. The excess moisture will prevent the Maillard reaction from occurring.

Expert Tips & Tricks

For an even more intense herb flavor, add finely chopped fresh herbs like thyme, rosemary, or oregano to the crumb coating.
If you don’t have coarse ground honey mustard, you can use regular honey mustard and add a pinch of brown sugar and a dash of Dijon mustard for a similar flavor profile.
To prevent the tofu from sticking to the skillet, make sure the oil is hot before adding the tofu and use a good quality nonstick pan.
If you are short on time, you can use store-bought breadcrumbs or matzo meal, but homemade breadcrumbs tend to have a better texture.

Serving & Storage Suggestions

Serve the Herb Crusted Tofu immediately after cooking for the best crispy texture. It pairs well with a side of roasted vegetables, a fresh salad, or quinoa. Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through and crispy, or pan-fry in a little oil. Reheating in the microwave is not recommended as it can make the tofu soggy. The mustard horseradish sauce can be stored separately in the refrigerator for up to 5 days. It is not recommended to freeze the tofu, as it can alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	212.6 kcal	N/A
Calories from Fat	113 g	53%
Total Fat	12.6 g	19%
Saturated Fat	3 g	15%
Cholesterol	99 mg	32%
Sodium	193 mg	8%
Total Carbohydrate	12.4 g	4%
Dietary Fiber	1.4 g	5%
Sugars	4.6 g	18%
Protein	14.2 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs or a blend of almond flour and nutritional yeast for the crumb coating.
Vegan: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or a plant-based egg substitute. Use a plant-based yogurt for the sauce.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the crumb coating for a spicy kick.
Herb Variations: Experiment with different herbs in the crumb coating, such as dried oregano, basil, or a blend of Italian herbs.
Mustard Variation: Use a spicy brown mustard instead of the coarse ground honey mustard.

FAQs (Frequently Asked Questions)

Q: Can I use regular tofu instead of extra firm tofu?
A: While you can, extra firm tofu is highly recommended for this recipe. It holds its shape better and crisps up more effectively than softer varieties.

Q: How do I know when the tofu is done cooking?
A: The tofu is done when it is golden brown and crispy on both sides. Use a spatula to gently lift a corner to check the color.

Q: Can I bake the tofu instead of pan-frying it?
A: Yes, you can bake the tofu. Preheat your oven to 400°F (200°C), place the coated tofu on a baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

Q: What can I do if my crumb coating isn’t sticking to the tofu?
A: Ensure the tofu is properly drained and pat it dry before coating. Also, make sure the egg wash is evenly applied to the tofu slices before dredging in the crumb mixture.

Q: Can I make the sauce ahead of time?
A: Absolutely! The mustard horseradish sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. In fact, making it ahead allows the flavors to meld together even more.

Final Thoughts

This Herb Crusted Tofu with Mustard Horseradish Sauce is more than just a recipe; it’s an invitation to explore the exciting possibilities of vegetarian cuisine. Don’t be afraid to experiment with different herbs, spices, and sauces to create your own unique version. I encourage you to try this recipe and share your creations with friends and family. Pair it with a crisp white wine or a refreshing cucumber salad for a complete and satisfying meal. Bon appétit!

Herb Crusted Tofu With Mustard Horseradish Sauce Recipe