What with the New Year, I was feeling particularly inspired yesterday . I was also staring down a block of tofu in the fridge that would soon be heading past its expiration date, right into the compost container.

Armed with a bottle of really good, grainy mustard from a local farmer’s market, I decided to see what I could create by putting these two ingredients together. Served with a side of squash and plunked on a bed of lightly sautéed arugula, the result was quite successful.

Ingredients (for two):

4 slices (about 1/4 – 1/2  inch thick) firm tofu

1 tbs coarse grain mustard

1 tbs olive oil

4 cups of arugula

Here’s how I made this:

Preheat oven to 375

In a small bowl, mix the mustard and olive oil.

On a lightly oiled glass baking dish, place the tofu, then spoon the mustard/olive oil mixture on top, spreading as evenly as you can.

Bake in the oven, about 20 – 25 minutes, or until tofu starts to brown slightly.

For the arugula, I took a deep sauce pan, added a tiny bit of olive oil, and lightly cooked on a medium heat, covering for a couple of minutes, so that the arugula got nicely wilted.

For the squash, I placed a teaspoon of Earth Balance and a little less than a teaspoon of maple syrup on each, and baked for about 45 minutes (adding the tofu in at the 20 minute mark).

I would definitely make this again.