5-Minute Heaping Tablespoon Sauce (Dijon-Peppercorn)

One day I was craving a creamy dijon-peppercorn sauce (weird, I know) but I didn't have time to make anything fancy. In a few minutes, I threw together some basic kitchen ingredients and it is now one of my favourite go-to sauces. It will perk up your tofu and veggies in a pinch. If you eat chicken or prepare it for guests, this quick and delicious sauce will work well too.

In a small saucepan, add 1 heaping TABLESPOON of all these ingredients, and adjust to taste:

• Dijon mustard (I tend to go heavy on the dijon)
• Onion powder
• Garlic powder
• Powdered coconut sugar (or sweetener to taste)
• Earth Balance vegan butter
• Gluten-free tamari 
• Olive oil
• Gluten-free vegan Worcestershire sauce
• Sriracha (if you don't like spicy,  go easy on this one)
• Water 

+ 1 teaspoon of whole black peppercorns. I generally soak these for 20-30 minutes in hot water to soften (if I get my act together in time, which doesn't always happen).

In a saucepan on medium-low heat, add all ingredients and stir for a few minutes until it bubbles. Remove from heat.

For the tofu option, lightly pan-fry tofu triangles until they are golden brown. In an oven-proof dish, place the sauce over the tofu and bake for 10 minutes on 350. For 1 block of organic tofu you will have plenty of sauce leftover to eat with your side of veggies.