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Sheet Pan Crispy Honey Mustard Tofu

Close-up of glazed Sheet Pan Crispy Honey Mustard Tofu cubes served with roasted broccoli and red peppers on a white plate.

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Make crispy, flavorful honey mustard tofu directly on a sheet pan for easy cleanup. This recipe delivers a sweet and tangy glaze without frying.

Ingredients

Scale
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey (or maple syrup for vegan)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup broccoli florets
  • 1 red bell pepper, cut into chunks

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Press the tofu well to remove excess water, then cut it into 1-inch cubes.
  3. In a medium bowl, toss the tofu cubes with cornstarch until lightly coated. This helps achieve crispiness.
  4. Place the coated tofu on one half of the prepared baking sheet. Drizzle with olive oil and toss gently to coat.
  5. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper to create the glaze.
  6. Place the broccoli florets and bell pepper chunks on the other half of the baking sheet.
  7. Bake the tofu and vegetables for 15 minutes.
  8. Remove the sheet pan from the oven. Brush half of the honey mustard glaze over the tofu cubes. Toss the vegetables with the remaining glaze.
  9. Return the sheet pan to the oven and bake for another 10 to 15 minutes, or until the tofu is golden brown and crispy and the vegetables are tender.
  10. Serve immediately over rice or quinoa.

Notes

  • Pressing the tofu for at least 30 minutes is key to getting it crispy in the oven.
  • For extra crispiness, you can toss the tofu in a small amount of oil before adding the cornstarch.
  • If you want a thicker glaze, reduce the liquid slightly in the sauce mixture.

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