This "honey" mustard tofu is seasoned and baked to perfection, then smothered in sweet and zesty plant-based honey mustard sauce. Serve it over rice or quinoa with roasted broccoli for a scrumptious and super easy meal you'll want to make again and again.
I didn't really realize just how much I loved and missed the flavor of honey mustard, until last year when I decided to create a recipe for a a vegan version of classic honey mustard dressing. It was so delicious I wanted to put it on everything. And I pretty much did!
At some point I dipped some pan-fried tofu in it as a snack, and the idea for this delicious honey mustard tofu was born.
This dish is really easy, and it's delicious. You'll be seasoning and baking up some tofu using a similar method to the one from my teriyaki tofu recipe. But instead of teriyaki sauce, the tofu gets doused in a sweet and tangy honey mustard dressing (which is really a honey maple dressing, but I seriously dare anyone to tell the difference). It all gets served over roasted broccoli over a grain of your choice.
This recipe was a total flavor-bomb that seriously exceeded all of my expectations.
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Ingredients You'll Need
- Tofu. We're using super-firm tofu, because it has a great texture and is really easy to work with. Extra-firm tofu can be substituted, but will need to be pressed before using.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Olive oil. You're welcome to substitute any neutral high-heat oil you normally like to cook with. Corn oil, canola oil, and avocado oil will all work.
- Cornstarch.
- Smoked paprika.
- Broccoli. Prefer to pair your honey mustard tofu with another roasted veggie? Go for it. Cauliflower, Brussels sprouts, carrots, and green beans would all work well.
- Salt and pepper.
- Dijon mustard. Use a smooth variety of Dijon mustard (not whole grain), in order to give the sauce a nice creamy texture.
- Vegan mayonnaise.
- Maple syrup. This is our honey substitute for this recipe. Other liquid sweeteners like agave or coconut nectar will work as well. Check out my list of vegan honey substitutes for more ideas.
- Red wine vinegar. Other types of vinegar can be substituted, although the flavor of your sauce might change a bit.
- Onion powder.
- Garlic powder.
- Cooked rice.
- Fresh chives.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
First, stir diced tofu, soy sauce, olive oil, cornstarch, and smoked paprika together in a bowl. Get the a nice even coating on the tofu, then place it on a baking sheet and pop it into the oven to bake.
While the tofu bakes, break the broccoli into florets and place them on a baking sheet. Rub them with olive oil, and sprinkle them with salt and pepper. When the tofu is about halfway through baking, place the broccoli into the oven with it.
The tofu is finished when the pieces have darkened and crisped up a bit.
The broccoli is finished with the pieces are tender and browned in spots.
While the tofu and broccoli roast, stir the Dijon mustard, mayonnaise, maple syrup, red wine vinegar, onion powder, garlic powder, and salt together in a saucepan. Heat the mixture just to a simmer, then remove it from heat.
When the tofu comes out of the oven, add it to the pot with the warm vegan honey mustard sauce. Give it a good stir to coat all of the tofu pieces in the sauce.
Divide the rice among three bowls, then top each with the honey mustard tofu and roasted broccoli. Give each bowl a sprinkle of fresh chives and you're all set! I like to enjoy my bowl with a bit of hot sauce on the side.
Leftovers & Storage
Leftover honey mustard tofu will keep in an airtight container in the refrigerator for about three days.
More Tofu Recipes
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📖 Recipe
Vegan "Honey" Mustard Tofu
Ingredients
For the Baked Tofu
- 1 (16 ounce/454 gram) package super-firm tofu, diced (½ to 1 inch)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- ½ teaspoon smoked paprika
For the Roasted Broccoli
- 1 medium broccoli crown, broken into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Sauce
- â…“ cup smooth Dijon mustard (not whole grain)
- 3 tablespoons vegan mayonnaise
- 3 tablespoons maple syrup
- 1 ½ tablespoons red wine vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
For Serving
- Cooked rice
- 4 teaspoons chopped fresh chives
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- To make the baked tofu, place the tofu, soy sauce, oil, cornstarch, and smoked paprika into a medium-sized bowl. Gently stir to combine the ingredients and coat the tofu.
- Transfer the tofu to the baking sheet. Place it into the oven and set the timer for 30 minutes.
- While the tofu bakes, arrange the broccoli florets on a baking sheet and drizzle them with the olive oil. Sprinkle the broccoli lightly with salt and pepper.
- Place the baking sheet with the broccoli on it into the oven when the tofu has around 15 minutes left to bake. Roast the broccoli for about 15 minutes, until the pieces are tender and browned in spots.
- While the tofu and broccoli roast, stir the sauce ingredients together in a small saucepan. Place it over medium heat and just bring it to a simmer, while stirring occasionally. Remove the pot from heat once the sauce begins to simmer. You can give it a taste-test at this point if you'd like, and adjust any seasonings to suit your taste.
- Once the tofu comes out of the oven, add it to the pot with the sauce. Stir to coat the tofu in the sauce.
- Divide the rice into bowls, then top it with the tofu, roasted broccoli, and chives. Serve.
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Made the recipe exact to the instructions and added sautéed mushrooms. Turned out phenomenal! The flavors are so good. Easy recipe with big payoff. Will be making many more times in the future.
Used the crispy tofu part of this recipe and it was delish, will be making this as a healthier alternative to frying tofu. I had to substitute some ingredients for the honey mustard sauce, but it also came out very good. thanks!
The sauce is a definite winner. Going to be a regular in my lineup.
Your tofu recipes are wonderful. Looking forward to trying this latest one.