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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. 
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Lemon, Mustard, Sacha Inchi, Tofu, Vegan
Servings: 2
Calories: 255kcal
Author: Jackie Sobon



  • 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.