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🍽️ Lemon-Mustard Tofu with Cucumber Vegetable

275 kcal · 30 min · 4 servings

Lemon-Mustard Tofu with Cucumber Vegetable Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon under hot water.
  2. 2. Pat the lemon dry with a cloth.
  3. 3. Finely grate the lemon zest.
  4. 4. Squeeze the juice from the lemon.
  5. 5. Whisk 4 tablespoons of lemon juice with the mustard.
  6. 6. Add 1 teaspoon of salt and pepper to the marinade.
  7. 7. Slice the tofu.
  8. 8. Brush the tofu slices with the marinade.
  9. 9. Place the tofu slices in the refrigerator.
  10. 10. Let the tofu slices marinate for at least 2 hours.
  11. 11. Peel the cucumber.
  12. 12. Halve the cucumber lengthwise.
  13. 13. Cut the cucumber into 1 cm thick pieces.
  14. 14. Wash the tomatoes.
  15. 15. Halve the tomatoes.
  16. 16. Wash the arugula.
  17. 17. Spin the arugula dry.
  18. 18. Heat 1 tablespoon of oil in a pan.
  19. 19. Sauté the cucumber pieces over medium heat for 2 minutes.
  20. 20. Salt and pepper the cucumbers.
  21. 21. Sauté the cucumbers for another 3 minutes.
  22. 22. Add the arugula and tomatoes.
  23. 23. Sauté the vegetables for another 3 minutes.
  24. 24. Season the vegetables with salt and pepper.
  25. 25. Add the remaining lemon juice.
  26. 26. Grate fresh nutmeg over it.
  27. 27. Pat the tofu dry.
  28. 28. Heat the remaining oil in another pan.
  29. 29. Fry the tofu over high heat.
  30. 30. Fry the tofu for 3 to 5 minutes until golden brown on both sides.
  31. 31. Divide the stewed vegetables among 4 plates.
  32. 32. Arrange the tofu on top.
  33. 33. Sprinkle the dish with the lemon zest.

Nutrition per serving