Recipe Monday: Pretzel-Honey Mustard Crusted Tofu

So my roommate found and made a recipe for pretzel and honey mustard chicken on Pinterest one night; it smelled and looked so good I was compelled to try it with my tofu! The results; perfection. Only 4 ingredients, about 30 minutes of time, and it’s stress relieving. This dish had the sweet, salty, and healthy factor and literally just melted in my mouth. The only drawback was that I did NOT make enough for all the people who ended up wanting the vegan dish!

Ingredients you will need:
3/4 cup of Honey mustard
2-3 cups of pretzels
1-2 blocks of extra firm tofu
1 cup of Almond Milk
Begin by mixing your honey mustard and almond milk in a bowl until even and smooth. While doing that, or after, put your pretzels into a bag and crush as best you can! Using, whatever you can, as I did. Being vegetarian I didn’t have a meat cleaver, though I suspect that would work best.

After you drain your tofu with paper towels, make sure they are sliced about 1/4″ thick, then lather in the mustard-milk mixture, press into the pretzel mixture (make sure there’s a nice, thick, and even coat on there) then sear in a dash of oil in a frying pan! Sear until golden brown on each side.

I served mine with a side of broccoli and some extra honey mustard mix glazed on top. Like, I said, this is an amazing melt in your mouth dish that vegans and meat eaters alike enjoyed. Let me know if you try this recipe, or any variation of it with meat, or seitan, or what you think would work well!

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Recipe Monday: Breakfast Gallette

Oops. I’m a day late, my apologies if you were looking forward to all the deliciousness I’ve been making lately!

Today’s recipe was something I found on A Cozy Kitchen here, via searching the top food blog’s on BlogLovin. It’s like a breakfast pizza, but with a crispier crust! Obviously, my recipe was slightly different, being vegetarian and all, and not having ricotta cheese at my parents’ home. But I made do, and it came out spectacular!

Ingredients you will need:

Crust:

1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 stick bitter (non-melted)
1/4 cup water, ice cold

Toppings:

Shredded cheeses (Assorted)
3 large egg yolks
Broccoli
Salt and Pepper

Start off by mixing together flour and salt, then add to the freezer for 5 minutes (I personally don’t know why but I did it).

“Combine flour mixture and butter. Mix until you’re left with what resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again”.

Now, take the dough out of the bowl and place on a baking sheet, in a small disc, then put in the refrigerator for at least one hour. Again, I don’t know why, but I did it, as following the directions.

Before taking it out, preheat your oven to 375 degrees. On a floured surface (I used the pre-used baking sheet), spread out the dough until it’s about evenly 1/4″ thick. It’s okay if the edges are shaggy and it’s not a perfect circle.

Start boiling your broccoli, or preferred vegetable about this time.

Sprinkle on your grated cheeses, and then fold the edges of dough over the cheese. Put back in the refrigerator for 15 minutes.

Whisk together 1 egg yolk and water. Take your dough out of the refrigerator and brush on the egg wash. Bake until crust is lightly golden brown, 25-30 minutes. Take galette out of the oven and gently place yolks atop cheese along with your pre-cooked broccoli, and allow to cook for 2-3 more minutes.

Take out, let cool, and voila. Garnish with some salt and pepper, or satiate your spice-tooth with some sweet and sour chili sauce, like my mother and I did!

 

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