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Maple Mustard Glazed Tofu With Herbed Potato Salad By Leah Itsines

tofu, potato salad

Leah Itsines the Australian cook, best-selling author and renowned food blogger has collaborated with the world-famous Maille Mustard to craft a collection of nourishing plant-based recipes that can be effortlessly created at home using Maille’s versatile kitchen cupboard staples.  

The new collection of plant-based recipes are packed full of flavour and make for perfect meals for autumn and winter. 

SERVES: 2

PREP TIME: 15 MINUTES

COOK TIME: 30 MINUTES

Ingredients:

  • 400g tofu, sliced and pressed 

Potato salad:

  • 10 baby potatoes 
  • Pinch fresh parsley, roughly chopped 
  • Pinch chives, finely sliced
  • 1⁄2 red onion, finely diced
  • 1⁄2 red capsicum, finely diced 
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • Pinch of salt 

Dressing for tofu:

  • 1 tbsp maple syrup
  • 1 tsp Maille wholegrain mustard 
  • 1 tsp Maille red wine vinegar
  • Salt and pepper 

Directions:

  1. Preheat the oven to 180 degrees celsius.
  2. Boil a deep pot with water (enough to cover potatoes). 
  3. Place potatoes in water and boil for 20 minutes, or until cooked through. 
  4. Meanwhile, Mix together ingredients under “dressing for tofu” and pour over tofu slices, ensuring all is covered. 
  5. Heat a non-stick pan with a splash of olive oil. Add the tofu slices in and cook for 2-3 minutes on each side or until lightly browned. 
  6. Remove potato from water and slice into quarters.
    Add parsley, chives, red onion, capsicum, olive oil, vinegar and salt. Mix through and season accordingly. 
  7. Top tofu with potato salad and serve.
Leah Itsines
Leah Itsines

Discover more plant-based recipes by Leah Itsines and Maille’s expert mustard sommeliers at maille.com.au. You can download the complete recipe e-book and also attend a virtual cooking class with Leah for seven of the recipes, where she will guide you through each one step-by-step.

Check out https://maille.com.au/ for more.

Written by Leah Itsines

Leah Itsines is a self-taught cook, best-selling author of The Nourishing Cook, founder of the BARE Guide and, of course, a crazy foodie. Leah’s goal is to provide the world with a way of healthy eating, that doesn't compromise on taste and comfort. She’s all about healthy eating but in a sustainable, delicious way.

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