This vegan honey mustard tofu is a flavorful and satisfying dish made with crispy baked tofu tossed in a sweet, tangy, plant-based honey mustard sauce. Paired with roasted broccoli and served over rice, it creates a balanced, vibrant meal that’s both nutritious and incredibly easy to prepare.
Why You’ll Love This Recipe
This dish delivers everything you want in a quick, wholesome meal: crispy tofu, a silky and tangy sauce, and perfectly roasted vegetables. The maple-sweetened mustard dressing tastes remarkably similar to classic honey mustard but remains fully plant-based. It’s also versatile—serve it over quinoa, add more veggies, or adjust the sauce to your liking. Whether you’re cooking for yourself or feeding the whole family, this recipe comes together in under an hour and tastes like something you’d order from a cozy café.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Baked Tofu
1 (16-ounce / 454-gram) package super-firm tofu, diced into ½–1-inch cubes
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon cornstarch
½ teaspoon smoked paprika
For the Roasted Broccoli
1 medium broccoli crown, cut 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
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the diced tofu with soy sauce, olive oil, cornstarch, and smoked paprika. Stir gently until every tofu piece is coated.
Spread the tofu on the prepared baking sheet and bake for 30 minutes, or until lightly crisped and golden.
Prepare a second baking sheet and add the broccoli florets. Drizzle with olive oil and season with salt and pepper.
When the tofu has about 15 minutes left, place the broccoli tray into the oven. Roast for approximately 15 minutes, until tender and slightly caramelized in spots.
While everything roasts, combine the Dijon mustard, vegan mayonnaise, maple syrup, red wine vinegar, onion powder, garlic powder, and salt in a small saucepan. Warm over medium heat just until the mixture comes to a gentle simmer, then remove from heat. Adjust seasoning as desired.
Once the tofu is finished, transfer it to the saucepan of warm sauce and stir to coat every piece.
Divide cooked rice into bowls, top with the sauced tofu, roasted broccoli, and a sprinkle of fresh chives. Serve immediately.
Servings and timing
This recipe makes 3 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Substitute quinoa or couscous for rice.
Use cauliflower, carrots, Brussels sprouts, or green beans instead of—or in addition to—broccoli.
Add a pinch of cayenne pepper or chili flakes to the sauce for a spicier version.
For an oil-free option, omit the oil from the tofu and broccoli; the texture will be slightly less crisp but still delicious.
Replace maple syrup with agave or coconut nectar for a different sweetness profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat or microwave in short intervals until heated through. Add a splash of water if the sauce thickens too much.
FAQs
How do I keep the tofu crispy?
Make sure the tofu is well-coated with cornstarch and spaced apart on the baking tray to allow proper crisping.
Can I use extra-firm tofu instead of super-firm?
Yes, but press it first to remove excess moisture so it bakes properly.
Is this recipe gluten-free?
Use gluten-free tamari instead of soy sauce, and the recipe becomes fully gluten-free.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce 2–3 days in advance and warm it before using.
Can I air-fry the tofu?
Absolutely. Air-fry at 400°F for about 12–15 minutes, shaking halfway through.
Can I roast the broccoli longer for extra browning?
Yes, add an additional 5–7 minutes if you prefer a deeper roast.
What can I use instead of vegan mayonnaise?
Try a thick cashew cream or an unsweetened, neutral vegan yogurt alternative.
Can I double the sauce?
Yes, especially if you like extra sauce on your rice or vegetables.
Can I freeze the tofu?
Baked tofu freezes well, but the sauce may separate. Freeze tofu and sauce separately for best results.
How can I make the dish lower in sodium?
Use reduced-sodium soy sauce and reduce added salt in the sauce.
Conclusion
This vegan honey mustard tofu brings together crisp baked tofu, a silky maple-sweetened mustard sauce, and perfectly roasted broccoli for a delicious, comforting meal. Easy, customizable, and packed with flavor, it’s a recipe you’ll return to again and again—an ideal weeknight dinner that feels special without requiring extra effort.
Vegan Honey Mustard Tofu features crispy baked tofu tossed in a sweet and tangy maple-Dijon sauce, served with roasted broccoli and rice. This plant-based meal is wholesome, satisfying, and comes together easily for a flavorful weeknight dinner.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, combine tofu with soy sauce, olive oil, cornstarch, and smoked paprika. Toss gently to coat.
Spread tofu on the baking sheet and bake for 30 minutes, until crisp and golden.
Prepare a second baking sheet. Add broccoli florets, drizzle with olive oil, and season with salt and pepper.
When tofu has 15 minutes left, place broccoli in the oven. Roast for 15 minutes, until tender and lightly browned.
Meanwhile, in a small saucepan, whisk together Dijon mustard, vegan mayo, maple syrup, red wine vinegar, onion powder, garlic powder, and salt. Warm over medium heat until gently simmering. Remove from heat and adjust seasoning.
When tofu is done, transfer it to the saucepan with the sauce and stir to coat.
Serve tofu over cooked rice with roasted broccoli. Sprinkle with chopped chives and serve hot.
Notes
Use agave or coconut nectar instead of maple syrup if desired.
Substitute cauliflower or green beans for the broccoli.
Air-fry tofu at 400°F for 12–15 minutes for quicker cooking.
Make it oil-free by omitting oil from tofu and broccoli (texture will be softer).
Double the sauce if you prefer extra for rice or veggies.
