Lemon Dill Tofu

What you need

• 6 oz Tofu
• 4 tbsp Butter, Unsalted
• 1/4 cupCream, Heavy Whipping
• 1/2 tsp garlic cloves
• 1 tbsp Mustard, Dijon
• 1 1/2 tbsp Juice, Lemon Bulk
• 1 cup veggie stock
• 1 tsp Dill, Weed Dry

What you do

1. WASH HANDS before beginning preparation.
2. Place fish in a baking dish – ensure the fish isn’t crammed in too snugly. NOTE: Thaw the frozen fish completely, PAT DRY with paper towels to remove as much excess water as possible. Chances are, your sauce will be a little thin for your liking because frozen fish drops so much more liquid than fresh
3. Place butter, cream, garlic, mustard, lemon juice, in a pot, stirring until melted and smooth. NOTE: The sauce is not intended to be thick and gravy-like. It is a light lemon cream sauce, suited to fish. However, it should not be watery
4. Pour the sauce over the fish and then sprinkle fish with dill.
5. Bake for 20 – 30 minutes, or until fish is fully cooked. Spoon over sauce, and garnish with dill and lemon wedges.
6. Discard any leftovers.