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Bowl of Vegan Honey Mustard Tofu and roasted broccoli over rice.
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5 from 5 votes

Vegan "Honey" Mustard Tofu

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree, Main Course
Cuisine: American
Servings: 3
Calories: 413kcal
Author: Alissa Saenz

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

  • ⅓ 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
US Customary - Metric

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.

Nutrition

Calories: 413kcal | Carbohydrates: 36g | Protein: 19g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 1273mg | Potassium: 992mg | Fiber: 7g | Sugar: 17g | Vitamin A: 1504IU | Vitamin C: 182mg | Calcium: 186mg | Iron: 4mg