Tofu with Mustardy Leeks

This recipe can be made with either chicken or tofu.  I haven't tried the chicken version, but the tofu is delicious!  It's quick and easy too.

If you want to try the chicken version, click the link below.  Otherwise, here's how to make this recipe with tofu.  The true vegetarian version uses vegetable broth instead of chicken broth, but I really liked the flavor of the chicken broth, so I kept that in.

I served this with a healthy helping of wild rice on the side.

Tofu with Mustardy Leeks

Ingredients

4 cups leek greens julienned to between ¼ and ½” wide and 2” long (white and light green portions only)
1 Tbsp. olive oil
16 oz. firm tofu
2 Tbsp. butter (divided)
¼ tsp. ground cumin
½ tsp. turmeric
¼ tsp. salt
2-4 shakes cayenne pepper (to taste)
1 ½ Tbsp. stoneground mustard (or Dijon in a pinch)
1 ½ cup chicken broth
Sea salt and freshly ground pepper, to taste

Directions

Saute Leeks. LOW-HEAT SAUTE leek greens in a large saute pan for just 10 to 12 minutes, until tender and sweet, but not mushy. Remove to a bowl and reserve.

Prepare tofu. Cut tofu into strips ½” thick and 2” long, then press to remove excess water. Once leeks are cooked, warm 1 Tbsp. butter in same saute pan until lightly sizzling, then stir in ground cumin, turmeric, 1/4 tsp. salt and cayenne pepper.

Cook spices over medium heat for 1-2 minutes, until fragrant. Spread butter-spice mixture evenly over bottom of pan and lay tofu slices in it. Cook for about 4-5 minutes per side, until nicely browned. Remove to a plate.

Make Sauce. While tofu is cooking, put mustard in a small mixing bowl. Gradually whisk in broth to form a smooth sauce.

Once tofu is removed from pan, pour in mustard sauce and whisk to combine with any remnants from tofu cooking. Turn heat to medium high and boil sauce until reduced by about 1/3, stirring frequently. Then add 1 Tbsp. butter and whisk until melted and sauce is smooth. Now return leeks to pan and cook and stir thoroughly for a minute or two, until leeks are warmed through. Taste and add salt and pepper, to taste.

Finish and Serve. Place one or two tofu pieces on each plate and top with a portion of mustardy leeks.


Original link:
http://vegetableamonthclub.com/chicken_tofu_mustardy_leeks.html