MAPLE MUSTARD TOFU

Tofu gets a rich, glossy, deeply flavorful treatment thanks to the balance of maple syrup, two types of mustard and dried herbs. There’s no need to press or even pat the tofu dry, as its moisture helps the coating stick to it during baking. Serve with mashed potatoes (sweet or white), polenta or the grain of your choice, plus steamed green beans or another crisp vegetable for a complete meal.

Storage notes: Refrigerate for up to 5 days. Freezing is not recommended.

FOR THE TOFU

¼ cup cornstarch

2 tablespoons nutritional yeast 1 teaspoon dried sage

1 teaspoon herbes de Provence ½ teaspoon fine salt

One (14- to 16-ounce) block firm tofu, drained and cut into ½inch cubes

1 tablespoon extra-virgin olive oil

FOR THE SAUCE

1 tablespoon extra-virgin olive oil 2 large shallots, chopped (¼ cup; may substitute red or yellow onion)

3 tablespoons cognac (may substitute brandy, red wine, or 1 tablespoon red wine vinegar plus 2 tablespoons water)

½ cup low-sodium vegetable broth 2 tablespoons maple syrup 2 tablespoons nutritional yeast 2 tablespoons whole-grain

mustard

1 tablespoon Dijon mustard

¼ teaspoon freshly ground black pepper

Make the tofu: Position a rack in the middle of the oven and heat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large bowl, whisk together the cornstarch, nutritional yeast, sage, herbes de Provence and salt. Add the tofu cubes, drizzle with the oil, and toss to thoroughly coat. Spread the tofu on the baking sheet and bake for 20 minutes, flipping the tofu halfway through, until it is lightly browned.

Make the sauce: While the tofu is roasting, in a saucepan over medium heat, heat the oil until it shimmers. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Increase the heat to high, add the cognac, and cook until it reduces by half, 1 to 2 minutes. Add the broth, maple syrup, nutritional yeast, whole-grain and Dijon mustards and pepper, stir to combine and reduce the heat to medium-high. Cook, stirring occasionally, until the mixture is slightly thickened and the flavors have melded, about 5 minutes.

Add the tofu to the sauce and stir to coat. Remove from the heat and divide among the bowls; serve hot. Makes 4 servings.

Nutrition information per serving (½ cup tofu plus 3 tablespoons sauce): Calories: 239; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 638 mg; Carbohydrates: 21 g; Dietary Fiber: 4 g; Sugar: 8 g; Protein: 11 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.