Maple Dijon Tofu is covered in a sweet and tangy glaze that pairs perfectly with a harvest bowl or salad. Let the oven do the work with this easy baked tofu recipe!
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You may know by now that I am obsessed with maple Dijon. This flavor combination is always a favorite!
From maple Dijon carrots and apples to maple Dijon glazed Brussels sprouts, there isn’t a veggie that would be delicious with this glaze.
Plus, you can turn it into maple Dijon vinaigrette to make a delicious fall harvest salad. So, here’s one more recipe to add to the list!
Ingredients
You will need these simple ingredients to make maple Dijon tofu:
Of Special Note
- Firm or extra-firm tofu works best for this recipe. You don’t have to press it first, either; just slice it or rip it into pieces and pat it dry.
- Dijon mustard puts the Dijon in maple Dijon! You can use the smooth kind or stone-ground. I’ve tested this recipe with both, but I always love the burst of tanginess from the stone-ground version.
- Maple syrup gives a bit of sweetness to offset the tang. You could also use agave nectar, but it won’t have quite the same flavor.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Variations
Here are a couple of ways to customize your maple Dijon glazed tofu:
Tofu Shape - You can have a lot of fun with tofu shape! For this recipe I sliced the tofu into little rectangle shapes. You could also cube it, or one of my favorite ways to have more of a nugget texture is to rip it into pieces, like with BBQ tofu bites and bang bang tofu.
Spices - For this recipe, I kept the flavors simple with just salt, pepper, and garlic powder. Some smoked paprika and a little bit of cinnamon are also delicious. You could add some herbs like thyme, which is what I did for maple Dijon carrots and apples.
How to Make Maple Dijon Tofu
Here’s a step-by-step guide to making the best tofu with a maple DIjon glaze:
- Step 1: Cut or rip tofu into bite-sized pieces.
- Step 2: Add all of the glaze ingredients to a bowl and mix until fully combined.
- Step 3: Add the tofu to the bowl and toss to coat with the glaze.
- Step 4: Place the glazed tofu on a baking sheet.
- Step 5: Bake the tofu for 20 minutes then flip the pieces.
- Step 6: Return the tofu to the oven for another 15 to 20 minutes.
Top Tips
Don’t let any of the glaze go to waste! Once you spread the tofu bites on the baking sheet, spoon any remaining glaze onto the tofu.
When it comes to baking the tofu bites, the timing is really up to you. After 35 minutes, the tofu is crispy on both sides. I like to keep it in for a total of 40 minutes, though, to get the bites extra crispy. It also makes the glaze a bit more caramelized and sticky.
Ways to Serve
- Add the tofu bites to a vegan fall harvest bowl or salad.
- Enjoy them with maple Dijon Brussels sprouts.
- Make wraps with lemon quinoa and chickpea tortillas.
- Serve alongside cheesy pepper poppers as an appetizer.
Recipe FAQ
Store any leftover tofu in an airtight container in the refrigerator for about a week that is, if you can make it last that long!
Reheat it in the air fryer at 375°F for 3 to 5 minutes or the oven at 350°F for 7 to 10 minutes. I also enjoy eating it cold, it’s that good.
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Maple Dijon Tofu
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Ingredients
- 14-18 ounce block of tofu firm or extra firm
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Cut or rip tofu into bite-sized pieces. For this recipe, I cubed the tofu into about 60 rectangular pieces. You can also rip the tofu into nuggets.
- Pat the tofu pieces dry with a paper towel.
- Add all of the glaze ingredients to a bowl and mix until fully combined.
- Add the tofu to the bowl and toss to coat with the glaze.
- Place the glazed tofu on a baking sheet lined with parchment paper. Try to separate the pieces so they aren’t touching. Spoon any leftover glaze over individual pieces of tofu (don’t let any of it go the waste!)
- Bake the tofu for 20 minutes at 425°F.
- Remove the tofu from the oven and flip all of the pieces.
- Return the tofu to the oven for another 15 to 20 minutes or until it is crispy and golden.
Notes
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