(Metro NewsService) September 1st marks Tofu Day, a perfect moment to honor this versatile plant-based powerhouse. As vegan lifestyles continue to gain popularity—not just for their values but for their flavor and health benefits—this recipe proves that tofu can be anything but bland.

Try Horseradish Mustard and Panko-Encrusted Tofu from Deb Roussou’s "350 Best Vegan Recipes", a dish that delivers crunch, tang, and savory satisfaction. It’s a delicious reminder that vegan cuisine can rival any traditional meal in taste and creativity.

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Horesradish Mustard and Panko-Encrusted Tofu

Serves 4

• 1 pound firm tofu
• 1/2 cup dry white wine
• 4 ounces firm or extra-firm silken tofu
• 1/4 cup plain soy milk
• 5 teaspoons Dijon mustard
• 1 tablespoon prepared horseradish
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup all-purpose flour
• 2 tablespoons tapioca flour or cornstarch
• 1/2 teaspoon salt
• 3 cups panko bread crumbs
• 1/4 cup canola oil, divided

1. Drain tofu, wrap in a clean, thick kitchen towel or paper towels, and place on a dinner plate. Place a second dinner plate on top, place a heavy can on top, and set aside for 1 hour.

2. Cut pressed firm tofu in half crosswise. Set each half on one narrow side and cut into two 1-inch thick pieces. Pour wine into a shallow bowl and lay tofu slices in the wine.

3. In a 2-cup glass measuring cup, using an immersion blender or in an upright blender, combine silken tofu, soy milk, mustard, horseradish, and lemon juice and puree into a very smooth sauce. Pour mixture into another shallow bowl and set aside.

4. In a third shallow bowl, whisk together flour, tapioca, and salt. Pour panko into a fourth shallow bowl.

5. Working in batches, flip the tofu in wine to dampen both sides, then remove from the wine. Dredge tofu in flour mixture, turning to coat all sides, and transfer to mustard mixture. Using a fork and fingers, turn the tofu to generously coat all sides. Using a fork and fingers, lift and transfer the tofu to the panko and turn to coat all sides. Transfer the coated tofu to the prepared baking sheet.

6. Place a heavy-bottomed skillet over medium-high heat and let the pan get hot. Add 3 tablespoons of the oil and heat until it shimmers. Carefully place 1 or 2 tofu pieces at a time into hot oil and cook until the bottom is golden brown and crusty, 1 to 11/2 minutes. Flip tofu and cook until the bottom is crispy, about 1 minute. If feeling clever, tip tofu up onto the sides and cook until crispy. Transfer to a platter lined with paper towels to drain. Continue with the remaining tofu, adding oil and adjusting the heat as necessary between batches. Serve hot.