Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack

Tofu is a perfect addition to any vegan’s menu and you can make many things with it as long as you’re creative and have a perfect recipe.

One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.

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Vegan “Honey” Mustard Tofu Tenders: Don’t you love that the more you do something the better it gets. I think that applies to lots of things including preparing TOFU! In this recipe I toasted my panko prior to baking. You are going to love this tofu recipe cause it has lots of CRUNCH on the outside with a tender yummy interior layered with a vegan honey mustard sauce. Happy Thursday foodie friends 🙃💕 What you need: 15 oz block of pressed tofu, 1/2 cup Dijon mustard, 1/2 cup agave, 1/4 cup yellow mustard, 1/4 cup vegan mayo, 1 1/2 tsp salt, 2 cups panko, 2 tbl neutral oil, 1/3 cup cornstarch What you do: 1️⃣ Cut pressed tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly score slices with a knife on both sides,sprinkle with salt. Set Aside 2️⃣In a bowl mix mustard, agave, mayo, & salt/pepper 3️⃣Use 1/2 of mustard sauce to marinate tofu slices. I used a brush to make sure all edges and sides were covered. Marinate for at least 30 min.Place in fridge 4️⃣ In saute pan, over medium heat, heat oil till warmed ( toss panko crumb in to see if it sizzles) add panko. Stir continuously for 5 min till panko changes to a golden brown color. Turn off heat, leave in pan, let cool 5️⃣ Set up 4 stations to bread tenders: 1 plate with corn starch, a bowl with remaining mustard sauce, panko in pan, and lastly a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended) 6️⃣ Take one tofu tender, dredge in corn starch (shake off excess) dip into mustard sauce, then press tender into panko crumbs covering all edges, place on rack/parchment paper. Repeat 7️⃣ Bake 400 F for 30-35 min flipping half way through cook time. Enjoy!! I served mine with the remaining mustard sauce for dipping & added some cayenne pepper for some heat and chopped green onion to give a pretty color pop 💚

A post shared by Sara (@thevegansara) on

Ingredients

  • 15 oz block of pressed tofu
  • 1/2 cup mustard
  • 1/2 cup agave
  • 1/4 cup yellow mustard
  • 1/4 cup vegan mayo
  • 1 1/2 tsp salt
  • 2 cups panko
  • 2 tbs neutral oil
  • 1/3 cup cornstarch

Instructions

  1. Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
  2. Mix mustard, agave, mayo, & salt/pepper in a bowl.
  3. Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
  4. In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
  5. Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
  6. Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
  7. Bake at 400 F for 30-35 min flipping halfway through cook time.

Enjoy!!