By Madeleine Ignon | August 5, 2011

Photo: Madeleine Ignon

Mustard’s spice and tang make it a favorite condiment of mine. I’d rather have fries with mustard than ketchup, and I’ve found that carrots dipped in Dijon or honey mustard make a delicious snack.

I was inspired to make this recipe because of a similar dish a friend served to a big group of us the other day. My mom also used to make a marinade like this one to flavor chicken before she roasted it. It goes great with tofu, chicken, potatoes, green beans, or anywhere else a flavorful marinade might be useful.

  • 1 block firm tofu, drained and sliced into "steaks"
  • 2 heaping tbsp Dijon mustard
  • 1 heaping tbsp crushed garlic
  • 4 tbsp Braggs Liquid Aminos
  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • heavy pinch of coarse sea salt and pepper
  • 2 tbsp rosemary leaves


1. Mix mustard, garlic, 2 tbsp Braggs Liquid Aminos, 2 tbsp olive oil, and balsamic vinegar together. Lay the slices of tofu in a shallow dish, cover them with the mustard mixture, and let sit in the fridge to marinate for a few hours, or even overnight if you have the time.

2. Lay the marinated tofu in a baking pan, and pour on the rest of the Braggs Liquid Aminos and olive oil. Sprinkle generously with coarse sea salt, pepper, and rosemary.

3. Bake at 400 degrees for about 20-25 minutes.

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