I think we all can get down with some one-pan meals.
Less dirty dishes is always a plus!
And I do enjoy digging into a big ole bowl of food anyway, so no need to keep our protein, veg, and starch all separate on the plate.
Long story short, I saw a super duper simple and tasty looking tofu recipe on Instagram and had to try it out!
Maple mustard tofu honestly doesn’t sound so appealing to me, so I changed the recipe name to “vegan honey mustard tofu.”
Yes it’s vegan so there isn’t actual honey in the sauce, but it has that sweet and tangy flavor profile that honey mustard provides.
Did I mention the sauce is only 3 ingredients, including salt?!
Yes this recipe is perfect for when you need a well-rounded meal, but you don’t want to spend much time throwing it together.
(And you’re too poor for an uber eats situation.)
All you have to do is mix stoneground mustard with pure maple syrup, season with salt, then gently toss cubes of firm tofu in there and bake away, along with cubed yukon golds.
Add your broccoli to the sheet pan party a bit later, so it doesn’t turn into mush, then you’re good to go!
P.S. Recipe inspo from Phitzee, thank you! And yes his broccolini + mashed potato combo would be heavenly. Just a little more effort, which this lazy gal didn’t have time for.
P.P.S. Yep dijon works well, just adjust your mustard and maple ratios accordingly. Make those taste buds of yours happy! This recipe is on the sweeter side—think teriyaki sugar levels.
Maple Dijon Tofu with Roasted Broccoli & Potatoes
Ingredients
Sauce
- 4 1/2 teaspoons stoneground mustard
- 5 tablespoons pure maple syrup, or to taste
- Pink sea salt, to taste
Tofu
- 8 ounce firm tofu (1/2 a 16-ounce block), cut into bite-size cubes
Potatoes
- 1 1/4 cup yukon gold potatoes, cut into medium-small cubes (I used 1 medium yukon gold potato)
- Avocado oil, enough to lightly coat
- Pink sea salt, to taste
Broccoli
- 3 cups broccoli florets (I used 1 medium-large head of broccoli)
- Avocado oil, enough to lightly coat
- Pink sea salt, to taste
Instructions
- Heat oven to 400 degrees.
- Whisk the sauce ingredients together. Taste, adjusting ingredient amounts if you like.
- Gently fold the tofu cubes into the sauce.
- Carefully place the tofu cubes on 1/3 of a rimmed large metal baking sheet covered in parchment. Liberally brush the tofu with the sauce.
- Meanwhile, toss the cubed potatoes with enough avocado oil to lightly coat on another third of the baking sheet. Bake the tofu and potatoes for 20 minutes, then flip, and cover the tofu with more sauce.
- Gently toss the broccoli with enough avocado oil to coat on the remaining third of the baking sheet.
- Bake everything for 20 minutes.
- Season the potatoes and broccoli with salt, then serve.