Sacha Vida Inchi Crusted Lemon Mustard Tofu Vegan

Sacha Inchi Crusted Lemon Mustard Tofu Recipe

Save on Sacha Vida’s oil & seeds here

I had never heard of Sacha Inchi seeds before, until recently, when I found out about their high levels of omegas and their earthy flavor. I was hesitant on introducing a new seed into my life, but I’m so glad that I did. The Sacha Inchi seeds, sold by Sacha Vida, have a crunchy texture that is pleasing, and a taste that is interesting. Extracted oil from the seeds is cold-pressed and has a subtle hint of Sacha Inchi seeds and a smooth consistency that is not as thick as other vegetable-based oils.

With this recipe, the earthiness of the sacha inchi seeds is contrasted by the tart and acidic lemon-mustard vinaigrette that it is paired with. Not only is this dish easy in execution, it is light yet filling and totally reminiscent of summer. 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

Serves: 2

Prep Time: 25 min.

Cook Time: 15 min.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

    Save on Sacha Vida’s oil & seeds here

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