Mustard-Tarragon Tofu Steaks with Balsamic Mushroom Pockets

This recipe was crafted to pair with a California Zinfandel for my round three Project Food Blog challenge. Other than knowing I used a pound of mushrooms, a cup of vegetable broth, and a half-cup of balsamic vinegar, the rest of the dish was made by feel. It is really easy to make even if you aren't used to cooking without measurements.

Mix mustard that contains whole seeds with fresh tarragon and brush it over extra-firm tofu which has been pressed to remove excess water. Bake the steaks at 400 degrees for fifteen minutes.

The mushroom pockets are made by pan-frying a pound of sliced mushrooms (I used a local mix) in olive oil and then adding a cup of vegetable broth and a half-cup of balsamic vinegar. I cooked the mushroom mixture on medium-low until the sauce has reduced, about 10-15 minutes. Scoop mushrooms (save the liquid!) into whole wheat phyllo dough and fold into pockets. Baked at 450 degrees until lightly brown, less than eight minutes. You can drizzle the remaining liquid over the pockets once you have plated.