Earlier this week John and I decided to experiment with a tasty garlic, habanero mustard I picked up in Gilroy, CA, the garlic capital of the world. It’s basically a spicy, garlic mustard and it’s really tasty. We thought it would work well with a tofu dish and we were right. As this particular mustard is probably going to be pretty hard to get your hands on any strong mustard ( as long as it’s gluten free) will work with this recipe. I would however recommend adding a few cloves of fresh garlic (or even more if you just love your garlic!) to the mix if your mustard doesn’t already contain it.
Ingredients (Serves 2)
- Olive oil
- Very firm tofu (200-250g)
- Garlic Mustard ( 3 tablespoons)
- Natural yoghurt (5 tablespoons)
- Green beans (around 100g or 2 handfuls)
- Peppers ( one large or two small )
- Chilli powder
How to make it
- Splash some oil into a non stick pan
- Chop tofu into chunks and place into pan
- Add chilli powder to tofu and stir for a few minutes to cover tofu
- Add yoghurt and mustard to the tofu and mix together
- Throw in sliced peppers and green beans (not to cook but to ensure everything is the same temperature before serving)
- Serve with rice, quinoa or buckwheat and enjoy!