I had never heard of Sacha Inchi seeds before, until recently, when I found out about their high levels of omegas and their earthy flavor. I was hesitant on introducing a new seed into my life, but I’m so glad that I did. The Sacha Inchi seeds, sold by Sacha Vida, have a crunchy texture that is pleasing, and a taste that is interesting. Extracted oil from the seeds is cold-pressed and has a subtle hint of Sacha Inchi seeds and a smooth consistency that is not as thick as other vegetable-based oils.
With this recipe, the earthiness of the sacha inchi seeds is contrasted by the tart and acidic lemon-mustard vinaigrette that it is paired with. Not only is this dish easy in execution, it is light yet filling and totally reminiscent of summer. Served with a steamed side of kale, and a little extra lemon-mustard vinaigrette, you’ve got yourself a solid meal!
Sacha Inchi Crusted Lemon Mustard Tofu
Prep Time: 25 min.
Cook Time: 15 min.
- 1/2 Block Extra Firm Tofu
- 1/3 Cup Water
- 2 Tbsp. Sacha Vida Oil
- 1 1/2 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Dijon Mustard
- 1/4 tsp. Salt
- Pinch Black Pepper
- 1/4 Cup Roasted & Salted Sacha Inchi Seeds, Chopped Very Finely
- Press the extra firm tofu for 20-30 minutes, or until most of the moisture is drained. Cut the 1/2 block in half through the thickest part, then cut into 8 small triangles.
- Stir the water, oil, lemon juice, mustard, salt and black pepper together until evenly mixed. Pour most of the contents of the “vinaigrette” into a medium-sized pan over medium heat.
- Once the liquid starts to simmer, take the sacha inchi pieces and place them in a thin layer on a plate. Press each piece of tofu into the pieces firmly on the two broad sides.
- Set the crusted tofu pieces in the pan, and cook on each side for 5-7 minutes at just below medium heat. Try evenly distributing the sauce throughout the tofu cutlets. Keep in mind that some of the seed pieces with come off in the pan.
- Once they are done cooking and the sauce has soaked completely into the tofu, plate 4 pieces of tofu on 2 plates, drizzle the leftover chopped seeds from the pan and pre-cooking over the top with a little leftover “vinaigrette” and serve.