Honey Mustard Tofu
This delicious vegan honey mustard tofu is so quick and easy to make! Juicy, crispy baked tofu is tossed in a sweet and tangy homemade sauce. Enjoy it over potatoes, pasta, rice, and veggies!
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Bonnie - Serene Trail
Servings: 4
Calories: 180kcal
Ingredients
- 14 ounces extra firm tofu, (397g)
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
Vegan Honey Mustard
- 1/4 cup agave nectar, (84g)
- 1/4 cup Dijon mustard, (60g)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp paprika
Instructions
- Preheat the oven to 415°F (210°C) and line a large sheet pan with a nonstick mat or parchment paper. Drain the tofu block and press it for 15 minutes.
- In a mixing bowl, whisk together the soy sauce, olive oil, and cornstarch.
- Slice the tofu into 1-inch cubes and gently stir them into the soy sauce slurry until they're fully coated.
- Spread the tofu cubes onto the sheet pan in a single layer. Bake them for 20 minutes. Meanwhile, whisk together the honey mustard ingredients in a mixing bowl.
- Take the tofu out of the oven and gently toss it into the honey mustard sauce. Again, spread the cubes onto the sheet pan and bake them for another 5 minutes. (Save remaining sauce for drizzling over when serving.)
Video
Notes
- When coating the tofu pieces, it helps to use a rubber spatula and stir gently to keep them from breaking apart into smaller pieces.
- Give the vegan honey mustard sauce some time to sit so the delicious flavors come together.
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 651mg | Potassium: 56mg | Fiber: 2g | Sugar: 10g | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.