Maple Dijon Tofu

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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!

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings (15 pieces each)

Calories: 178kcal

Author: Sarah Pilley

Ingredients

14-18 ounces tofu firm or extra firm
2 tablespoons olive oil
2 tablespoons Dijon mustard smooth or stone-ground
2 tablespoons maple syrup
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Preheat your oven to 425°F and line a sheet pan with a silicone baking mat or parchment paper.

For extra crispy tofu: Bake the tofu directly on a clean sheet pan. Place it in the oven to preheat and before adding the tofu, spray it with cooking oil.

Cut or rip 14-18 ounces 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 clean dish towel or paper towel.
Add 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons maple syrup, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper to a bowl. 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 extra glaze over individual pieces of tofu.
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

Storage: Store leftover maple mustard glazed tofu in an airtight container in the refrigerator for about a week.

Reheating: Reheat in the air fryer at 375°F for 3 to 5 minutes or the oven at 350°F for 7 to 10 minutes. The tofu also tastes good cold!

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