Sacha Inchi Crusted Lemon Mustard Tofu Recipe
Have you tried Sacha Inchi seeds before? They’re gaining popularity because of their high levels of omega fatty acids and their earthy flavor. These fatty seeds have a crunchy texture and taste a bit like peanuts. They make an excellent substitute for other nuts and work in your kitchen in a variety of ways. In this crusted tofu recipe, the Sacha Inchi seeds deliver an extra crunch and a healthy boost.
With this recipe, the earthiness of the Sacha Inchi seeds is contrasted by the tart and acidic lemon-mustard vinaigrette. Not only is this dish easy in execution, it is light and filling. Served with a steamed side of kale, and a little extra lemon-mustard vinaigrette, you’ve got yourself a solid meal!
Sacha Inchi Crusted Lemon Mustard Tofu
With this recipe, the earthiness of the Sacha Inchi seeds is contrasted by the tart and acidic lemon-mustard vinaigrette.
Press the extra firm tofu for 20-30 minutes, or until most of the moisture is drained. Cut the 1/2 block in half through the thickest part, then cut into 8 small triangles.
Stir the water, oil, lemon juice, mustard, salt and black pepper together until evenly mixed. Pour most of the contents of the “vinaigrette” into a medium-sized pan over medium heat.
Once the liquid starts to simmer, take the sacha inchi pieces and place them in a thin layer on a plate. Press each piece of tofu into the pieces firmly on the two broad sides.
Set the crusted tofu pieces in the pan, and cook on each side for 5-7 minutes at just below medium heat. Try evenly distributing the sauce throughout the tofu cutlets. Keep in mind that some of the seed pieces with come off in the pan.
Once they are done cooking and the sauce has soaked completely into the tofu, plate 4 pieces of tofu on 2 plates, drizzle the leftover chopped seeds from the pan and pre-cooking over the top with a little leftover “vinaigrette” and serve.