Mustard Tofu

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Drain the tofu; slice in half once horizontally, then once lengthwise to create 4 steaks. Pick the parsley leaves off the stems; discard the stems. Cut the broccoli into large florets. Cut the potatoes into 1-inch pieces. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra shallot). Place the minced shallot in a bowl with the Champagne vinegar.

Place the broccoli on a sheet pan, toss with olive oil and season with salt and pepper. Arrange the broccoli in a single layer and roast, stirring halfway through, 15 to 17 minutes, or until browned. Remove from oven and set aside.

While the broccoli roasts, add the potatoes to the boiling water. Cook 15 to 17 minutes, or until very tender when pierced with a fork. Drain the cooked potatoes thoroughly and return to the pot. Add a drizzle of olive oil and, using a fork, mash the potatoes to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.

While the potatoes cook, add the Dijon mustard to the shallot-vinegar mixture and season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Set aside as you continue cooking.

While the potatoes continue to cook, in a large pan (nonstick, if you have one), heat a ¼-inch layer of oil on medium-high until hot. In a large bowl, season the tofu with salt and pepper and toss with the rice flour and garlic powder until thoroughly coated, shaking off any excess. Once the oil is hot enough that the tofu sizzles immediately when added to the pan, add the coated tofu and cook 8 to 10 minutes per side, or until browned. Transfer the cooked tofu to a paper towel-lined plate and season with salt and pepper immediately.

Divide the cooked tofu, smashed potatoes and roasted broccoli between 2 plates. Top with a few spoonfuls of mustard vinaigrette and garnish with the parsley. Enjoy!