Tofu “Filet”

I modeled this dish after one in a restaurant that was just delicious. I’d like to think I succeeded in my attempt to have at home what I was enjoying eating out! I think you’ll love it, too.

INGREDIENTS

1 tub of water-packed medium or firm tofu

1-1/2 cups unbleached all-purpose flour

1/2 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground pepper

1 cup soymilk

2 tablespoons Dijon mustard

Oil for frying

DIRECTIONS

In a shallow bowl, mix all the dry herb crust ingredients together. In another shallow bowl, whisk the soymilk and mustard together.

Cut the tofu into half-inch-thick slices.

Heat up some oil in a non-stick pan.

Dredge the tofu with the crust mixture, dip into the soymilk mixture, then dredge again in the crust mixture. In a large sauté pan or skillet, cook the tofu in batches on each side in the oil over medium-high heat until lightly browned.

Serve each serving of tofu on a roll with tartar sauce, or as a main dish with tartar sauce for dipping.

TARTAR SAUCE

Mix together eggless mayonnaise (Wildwood’s Garlic Aioli is the best!) with relish. That’s it!