I got this recipe from a neighbor of mine and she got it from a recipe by Ina Garten, also known as the Barefoot Contessa. I think it came from an old issue of House Beautiful. The original recipe involves fish and creme fraiche. It’s really delicious but all that cholesterol is not so good for my body so I adapted the original recipe because I thought is was so delicious. I replaced the creme fraiche with a combination of non dairy sour cream and non dairy creamer. I used grilled tofu instead of the fish.
The recipe calls for two kinds of mustard, whole grain and dijon. These are ones I used but you could use any good quality mustard you have available in your area. I do recommend that you use both types, it adds to the mustardly goodness that is this sauce. I don’t think “mustardly” is really a word but you get the idea.
There are just a few ingredients in this sauce but it’s very flavorful. Besides the non-dairy sour cream and creamer, there are shallots, mustard, and capers. I put all of the ingredients in a bowl to whisked them together but I realized that I should have whisked them together in the pot I warmed the sauce in. It would have meant one less bowl to wash.
Serve this on a bed of wilted spinach or brown rice, or both. Very tasty...thanks Liz!
Grilled Tofu with Mustard Caper Sauce
4 Servings - Use organic ingredients whenever possible
1 cup non dairy sour cream (I use Tofutti brand)
1/3 cup unflavored non dairy creamer (I use Wildwood brand)
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons minced shallot (or yellow onion)
2 heaping teaspoons drained capers
1 package water packed tofu
Oil, salt and pepper.
Put the sour cream, creamer, mustards, shallot, and capers in a small heavy pot/sauce pan.
Stir all of the ingredients with a whisk until everything is combined.
Turn the heat on low and warm the sauce, stirring occasionally until it’s hot.
(you may want to add a little more creamer if it appears to be too thick)
While the sauce is heating, oil a grill pan and heat it over a medium high heat.
Cut the block of tofu into 4 equal slabs.
Bush the slabs of tofu with some oil and and put them on the grill pan.
Sprinkle the tofu with salt and pepper.
Cook the tofu for 3 minutes and rotate the pieces with the same side down.
Cook the tofu for 3 minutes more and turn the pieces over and cook for 3 more minutes.
Rotate the pieces of tofu one more time and cook for 3 minutes more.
Remove the tofu from the pan and plate them on rice, spinach or both.
Pour some hot sauce over each piece of tofu, and serve immediately.