1/8 cup Dijon mustard
1/8 cup brown sugar
1 tablespoon + 1 teaspoon bourbon
1 tablespoon soy sauce
1/4 cup finely ground pecans
1/4 cup bread crumbs
4-6 long strips firm tofu
1 tablespoon vegan buttery spread
2 oz. vegan buttery spread cut into pieces
1/4 cup scallions
Whisk together the mustard, sugar, bourbon, and soy then set aside.
Mix together pecans and bread crumbs. Press tofu into crumbs, coating well. (You may want to dip the tofu into soymilk or water if your tofu is excessively dry).
Heat the tablespoon of vegan buttery spread in a skillet until hot. Add tofu and cook until browned on both sides. In a small saucepan, bring the bourbon mixture to a low simmer, watching carefully.
Remove from heat and, whisking constantly, add the 2 oz. of vegan buttery spread, 1 piece at a time. Allow each piece to melt before adding another. Do not reheat sauce. Pour sauce over tofu and sprinkle with scallions.