Monday, February 24, 2014

Mustard Maple Tofu

I realize that tofu is not everyone's cup of tea. I have only tried it a few times myself, but I have to say, this Mustard Maple Tofu turned out pretty great! 

I wanted to do something with tofu that wasn't traditional. I had been searching tofu recipes on the internet, and found that a lot of them had maple syrup in the marinade. One of my favorite ways to marinade chicken is with dijon mustard and maple, so I figured I would try it with tofu... Success! 

If you like tofu, and are looking for a healthier lifestyle, this is definitely one for the recipe box! This tofu is baked, so there are no extra oils, but you still get that little layer of crunch. 

I served my tofu over a bed of wilted spinach, and with a side of creamy parmesan angle hair noodles - but I'm sure this tofu would be great in sandwiches, or any other way that you can think to serve it.

 Printable Recipe 

  • 1 (16 oz.) package Firm Tofu
  • 1/3 cup Maple Syrup
  • 1/3 cup Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Crushed Red Pepper Flakes


Press the tofu:
  • Cut a slit in the top of the package, and drain the liquid from the tofu. 
  • If you have a tofu press, by all means use it - but if not, continue reading...
  • Clear a spot on your counter that is out of the way, and won't be needed for 30 minutes or so. Place a cutting board in this location. Fold three or four paper towels into a square that is just larger than the tofu block. Fold a second set of paper towels the same. 
  • Layer on top of your cutting board: Paper towels -> Tofu block -> Paper towels. Place a plate, skillet, or something heavy on top of all of that. I then fill my plate with heavy objects. Be sure to distribute the weight evenly, so that your tofu presses uniformly. 
  • Let this sit for 30 minutes or so. You may need to change out the bottom layer of paper towels, with a dry set, after a while. The more water you get to come out of the tofu - the more flavor it can absorb from the marinade.
  • While your tofu is pressing, mix up the marinade. In a quart sized zipper bag, add the syrup, mustard, garlic, and red pepper flakes. Squish the bag around to combine everything.
  • Once you feel like your tofu is sufficiently pressed, discard the paper towels, and slice the tofu block into 10 (roughly 1/4 inch) slices. 
  • Add these slices carefully, one at a time, to the marinade bag. Be careful to coat all sides of each piece with some of the marinade. 
  • Seal the bag and jostle it around a bit, just to make sure everything is good and coated. 
  • Let sit in the refrigerator overnight. 
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Lay out the tofu slices, evenly spaced, on the baking sheet. If you notice any bare spots, you can smear a little of the excess marinade on them. 
  • Cook in the preheated oven for 30 - 40 minutes. 30 minutes will give you softer tofu, while 40 minutes will yield chewier slices. I went with somewhere in the middle. The bottom is the side that gets the most color, so be careful not to overcook your tofu waiting on the tops to brown.
  • Remove from the oven and let it cool a bit, before serving.




  1. Just clicked over from the linky. I love tofu, and your recipe looks delicious! Can't wait to give it a try.

    1. I am so glad you dropped by! Let me know how it turns out for you. :)

  2. I like that this is baked instead of fried. I press my tofu the same way, using a can of tomatoes for the weight :) Stopping by from Freedom Fridays :)

  3. This sounds great. I love the flavor comb of mustard and maple syrup. (seen on Freedom Fridays)

  4. I don't usually go for tofu, but this looks really good! I'll have to try it. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.


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