Vegan “Honey” Mustard Tofu – Connoisseurus Veg

Vegan “Honey” Mustard Tofu – Connoisseurus Veg
Vegan “Honey” Mustard Tofu – Connoisseurus Veg

This “honey” mustard tofu is seasoned and baked to perfection, then smothered in candy and zesty plant-based honey mustard sauce. Serve it over rice or quinoa with roasted broccoli for a delicious and tremendous straightforward meal you may need to make repeatedly.

White wooden surface set with a bowl of Vegan Honey Mustard Tofu and rice, baking sheet, and dish of hot sauce.

I did not actually understand simply how a lot I beloved and missed the flavour of honey mustard, till final yr once I determined to create a recipe for a a vegan model of basic honey mustard dressing. It was so scrumptious I wished to place it on the whole lot. And I just about did!

In some unspecified time in the future I dipped some pan-fried tofu in it as a snack, and the thought for this scrumptious honey mustard tofu was born.

This dish is very easy, and it is scrumptious. You may be seasoning and baking up some tofu utilizing the same technique to the one from my teriyaki tofu recipe. However as a substitute of teriyaki sauce, the tofu will get doused in a candy and tangy honey mustard dressing (which is mostly a honey maple dressing, however I significantly dare anybody to inform the distinction). All of it will get served over roasted broccoli over a grain of your selection.

This recipe was a complete flavor-bomb that significantly exceeded all of my expectations.

Soar to:

Components You may Want

  • Tofu. We’re utilizing super-firm tofu, as a result of it has an important texture and is very easy to work with. Further-firm tofu could be substituted, however will have to be pressed earlier than utilizing.
  • Soy sauce. Gluten-free tamari or liquid aminos could be substituted if wanted.
  • Olive oil. You are welcome to substitute any impartial high-heat oil you usually prefer to prepare dinner with. Corn oil, canola oil, and avocado oil will all work.
  • Cornstarch.
  • Smoked paprika.
  • Broccoli. Favor to pair your honey mustard tofu with one other roasted veggie? Go for it. Cauliflower, Brussels sprouts, carrots, and inexperienced beans would all work properly.
  • Salt and pepper.
  • Dijon mustard. Use a clean number of Dijon mustard (not entire grain), as a way to give the sauce a pleasant creamy texture.
  • Vegan mayonnaise.
  • Maple syrup. That is our honey substitute for this recipe. Different liquid sweeteners like agave or coconut nectar will work as properly. Try my checklist of vegan honey substitutes for extra concepts.
  • Pink wine vinegar. Different sorts of vinegar could be substituted, though the flavour of your sauce would possibly change a bit.
  • Onion powder.
  • Garlic powder.
  • Cooked rice.
  • Contemporary chives.

How It is Made

The next is an in depth photograph tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Tofu cubes covered on sauce on a parchment paper lined baking sheet.Tofu cubes covered on sauce on a parchment paper lined baking sheet.

First, stir diced tofu, soy sauce, olive oil, cornstarch, and smoked paprika collectively in a bowl. Get the a pleasant even coating on the tofu, then place it on a baking sheet and pop it into the oven to bake.

Raw broccoli florets on a baking sheet.Raw broccoli florets on a baking sheet.

Whereas 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 midway via baking, place the broccoli into the oven with it.

Baked tofu on a parchment paper lined baking sheet.Baked tofu on a parchment paper lined baking sheet.

The tofu is completed when the items have darkened and crisped up a bit.

Roasted broccoli on a baking sheet.Roasted broccoli on a baking sheet.

The broccoli is completed with the items are tender and browned in spots.

Pot of vegan honey mustard sauce on the stove with a spoon in it.Pot of vegan honey mustard sauce on the stove with a spoon in it.

Whereas the tofu and broccoli roast, stir the Dijon mustard, mayonnaise, maple syrup, pink wine vinegar, onion powder, garlic powder, and salt collectively in a saucepan. Warmth the combination simply to a simmer, then take away it from warmth.

Hand stirring baked tofu cubes into a pot of vegan honey mustard sauce.Hand stirring baked tofu cubes into a pot of vegan honey mustard sauce.

When the tofu comes out of the oven, add it to the pot with the nice and cozy vegan honey mustard sauce. Give it an excellent stir to coat the entire tofu items within the sauce.

Bowl of Vegan Honey Mustard Tofu with a dish of hot sauce and baking sheet in the background.Bowl of Vegan Honey Mustard Tofu with a dish of hot sauce and baking sheet in the background.

Divide the rice amongst three bowls, then high every with the honey mustard tofu and roasted broccoli. Give every bowl a sprinkle of recent chives and also you’re all set! I prefer to get pleasure from my bowl with a little bit of sizzling sauce on the facet.

Leftovers & Storage

Leftover honey mustard tofu will maintain in an hermetic container within the fridge for about three days.

Extra Tofu Recipes

Like this recipe? If that’s the case, please cease again and go away me a overview and ranking beneath for those who strive it! Additionally remember to observe me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for extra recipes like this one!

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

Vegan “Honey” Mustard Tofu

This “honey” mustard tofu is seasoned and baked to perfection, then smothered in candy and zesty plant-based honey mustard sauce. Serve it over rice or quinoa with roasted broccoli for a delicious and tremendous straightforward meal you may need to make repeatedly.

Components

For the Baked Tofu

  • 1
    (16 ounce/454 gram) bundle
    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,
    damaged into florets
  • 1
    tablespoon
    olive oil
  • Salt and pepper,
    to style

For the Sauce


  • cup
    clean Dijon mustard
    (not entire grain)
  • 3
    tablespoons
    vegan mayonnaise
  • 3
    tablespoons
    maple syrup
  • 1 ½
    tablespoons
    pink wine vinegar
  • ¼
    teaspoon
    onion powder
  • ¼
    teaspoon
    garlic powder
  • ½
    teaspoon
    salt,
    plus extra to style

For Serving

  • Cooked rice
  • 4
    teaspoons
    chopped recent chives

Directions

  1. Preheat the oven to 400°F.

  2. Line a baking sheet with parchment paper.

  3. To make the baked tofu, place the tofu, soy sauce, oil, cornstarch, and smoked paprika right into a medium-sized bowl. Gently stir to mix the components and coat the tofu.

  4. Switch the tofu to the baking sheet. Place it into the oven and set the timer for half-hour.

  5. Whereas the tofu bakes, organize the broccoli florets on a baking sheet and drizzle them with the olive oil. Sprinkle the broccoli frivolously with salt and pepper.

  6. Place the baking sheet with the broccoli on it into the oven when the tofu has round quarter-hour left to bake. Roast the broccoli for about quarter-hour, till the items are tender and browned in spots.

  7. Whereas the tofu and broccoli roast, stir the sauce components collectively in a small saucepan. Place it over medium warmth and simply convey it to a simmer, whereas stirring often. Take away the pot from warmth as soon as the sauce begins to simmer. You can provide it a taste-test at this level if you would like, and modify any seasonings to fit your style.

  8. As soon as the tofu comes out of the oven, add it to the pot with the sauce. Stir to coat the tofu within the sauce.

  9. Divide the rice into bowls, then high it with the tofu, roasted broccoli, and chives. Serve.

Diet Information

Vegan “Honey” Mustard Tofu

Quantity Per Serving

Energy 413
Energy from Fats 207

% Every day Worth*

Fats 23g35%

Saturated Fats 3g15%

Trans Fats 0.003g

Polyunsaturated Fats 3g

Monounsaturated Fats 8g

Sodium 1273mg53%

Potassium 992mg28%

Carbohydrates 36g12%

Fiber 7g28%

Sugar 17g19%

Protein 19g38%

Vitamin A 1504IU30%

Vitamin C 182mg221%

Calcium 186mg19%

Iron 4mg22%

* P.c Every day Values are primarily based on a 2000 calorie weight loss plan.