There’s not really an interesting story here. I had some fresh dill that needed to be used up before it became unfresh dill. I had the outline of a similar recipe kicking around in my drafts folder. Put the two together and out popped this recipe.
Mustard Dill Tofu
- 1 block extra firm tofu
- olive oil
- 1 large shallot, diced
- 1 teaspoon capers, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable broth
- 2 tablespoons Dijon mustard
- salt and freshly ground black pepper
- 1 tablespoon minced fresh dill
- 2 tablespoons whipping cream
Wilted Garlic Spinach
- 2 tablespoons butter
- 2 stalks celery, minced
- 4 cloves garlic, minced
- 5 ounces baby spinach
- Drain and rinse the tofu. Place between towels and set something flat (like a cutting board) on top. Set something heavy on that and let sit for 30 minutes.
- Cut the tofu into 8 even pieces lengthwise. Heat a large pan with a lid over medium heat. Working in two batches, add the tofu and cook 4-5 minutes per side until browned. Remove and set aside.
- Lightly coat the pan with olive oil. Add the shallots and capers, and cook for 2-3 minutes until softened. Add the wine, vegetable broth, mustard, a pinch of salt, and a generous amount of pepper. Stir well until the mustard is fully incorporated into the liquid. Reduce the heat to low. Add the tofu back to the pan. Gently tilt the pan to cover the tofu with the sauce. Cover and cook for 20 minutes.
- When the tofu is halfway finished, heat another large pan over medium heat. Add the butter. Once melted, add the celery and garlic. Cook until softened, 4-5 minutes. Add the spinach in batches, plus a large pinch of salt, and stir until all the spinach had been added and is wilted. Remove from the heat.
- After the tofu has cooked for 20 minutes, remove from the pan. Increase the heat to medium. Add the dill and cream. Stir well and allow to heat through, 1-2 minutes.
- To serve, plate the spinach, then place the tofu over the top. Spoon the dill mustard sauce over the tofu.
Even though all the tofu pieces fit in a large pan at the same time, I think it’s easier to brown them in two batches as they can take some finagling to move.
As noted in the serving suggestion, this can make 4 small or 2 large servings. Adding some rice or noodles on the side would be a great way to bulk up the meal.