Vegetarian Style

I realized the other day that I never really post Vegetarian dinner options, and on top of it I really do want to try to cook with tofu every once in a while- I’m refusing to buy the pre-made (delicious) tofu at Whole Foods as it’s probably so much more economical to make it myself. So, I will be trying this recipe tonight as it looks easy and delicious. Enjoy! ~Photo by the lovely Gigi Stoll~


Honey-Mustard Tofu and Sweet Potato Wedges

serves 1

  • ~6-7 oz. tofu (for me, this was half a block)
  • 1 medium-large sweet potato, cut into wedges
  • 1/4 c. whole-grain dijon mustard, divided
  • 1 T. raw organic honey (more or less, to taste), divided
  • 1 t. olive oil
  • salt, to taste
  • 2 T. flour
  • 2 T. fine-grind cornmeal
  • 2 T. wheat germ

~Preheat the oven to 425*. First get your sweet potatoes ready. Once you’ve cut them into wedges, place them in a bowl large enough that you can comfortably toss them around without making them wind up on your floor. In a small bowl, mix together 2 T. of the dijon mustard with 1/2 T. of the honey. Adjust the  mixture to your tastes, adding more or less sweetener as desired. Thin with a tablespoon or so of water. Toss the wedges with the olive oil and then season to taste with a bit of salt. Pour the honey dijon mixture over the potatoes and toss to thoroughly coat. Transfer to a lightly oiled cookie sheet and spread into a single layer. Bake for about 45-50 minutes, stirring every so often.

~While they are baking, work on your tofu: In the same bowl you tossed your sweet potatoes with, add the remaining 1/2 T. honey and 2 T. dijon mustard. Set aside.

~Take your tofu and cube it into approx. 1/2 – 3/4″ chunks. Set aside.

~In a medium-sized container with a lid, combine the cornmeal and wheat germ. Add a pinch of salt and set aside.

~In a medium-sized container with a lid, add your flour. Add in the tofu, put the lid on the container, and shake until the tofu is fully dredged in the flour. You will have some flour left in the bowl! Just chuck it.

~Once the tofu is dredged, transfer carefully to the honey-dijon mixture and carefully toss until it is well coated. You can do this half the batch at a time, or less, if you need to. Once coated, transfer to the wheat germ and cornmeal mixture, cover the container, and shake until coated again. Are we having fun yet? Good.

~Anyways – once everything’s coated, lightly oil a glass pie plate and gently transfer the ‘fu to the plate. Pop in the 475* oven and bake for about 25-30 minutes, making sure to flip/toss every so often. It will be crunchy and will have “puffed up” a bit when done.

~Serve with additional honey mustard.