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Lemon Mustard Tofu with Roasted Potatoes & Broccoli
Inspired by simple fish meals, this dish pairs crisp, golden potatoes, tender roasted broccoli, and perfectly seared tofu with a creamy lemon mustard sauce. Similar to the classic tartar sauce and lemon combination but with its own unique twist, it’s simple, comforting, and delicious!Servings
Total
45 minPrep
15 minCook
30 minContains
soy
Free from
peanut
tree nut
sesame
gluten
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So so good! I loved the sauce in particular - it should be cooked under a minute, otherwise it reduces a lot and becomes too dense. Delicious meal and easy to make. Thanks PUL team ❤️
Absolutely delicious
Lemon and mustard sounds odd, but this was delicious. We thoroughly enjoyed this dish (and making co-workers jealous with the leftovers! 😄)
Veg was yum! I didn’t have soy cream or Dijon (!) so used coconut cream and whole grain mustard which worked really well. A bit too much lemon juice for me, so I ended up adding more cream which was delish :)
A great dish, the only tweak we did was to add dill to the sauce and it was perfect!
This was very good. My tweaks: I added water to thin out the sauce and a little bit of brown sugar for balance and I also fried some capers along with the onions for some extra flavor in the sauce.
Loved this recipe! The potatoes cooked beautifully and it all came together so well. Note to self to go easy on the lemon next time 😅 thank you for another winner x
The lemon mustard sauce for the tofu was inspired! However, the rest seemed a bit bland and dry - unless you eat it with an excessive amount of the sauce and use it as a dip for the veggies.
Delicious! I didn't have any soy cooking cream on hand, so I made a simple cashew cream instead, and it worked out well.