Sweet and tangy maple Dijon tofu is easy to make in a skillet in about 30 minutes with just 4 ingredients. It uses a similar cooking technique as my balsamic glazed tofu.
Sauteing the tofu cubes over medium heat until lightly browned and crisp helps cook off excess moisture so the maple Dijon sauce can soak in and cling to the tofu. No marinating required.
Once you know this easy method, you can customize the flavors to make it your own. Prefer it more mustardy and less sweet, or want to double the sauce? Go for it. I love it served hot or cold.
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Ingredients
Tofu: Super firm tofu works best here. It's sold vacuum-packed (not sitting in water), so it browns nicely and soaks up the maple Dijon flavor. I like Trader Joe's (and other store brands), Nasoya, and Wildwood Organic. If you can't find super firm, use extra-firm tofu, but press it first to remove excess moisture.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make maple Dijon tofu
- Heat the olive oil in a large nonstick skillet over medium heat. Add the cubed tofu and cook until lightly browned on all sides, flipping several times. This takes a few minutes, but it's where the magic starts.
- While the tofu browns, whisk together the maple syrup, Dijon mustard, salt, and pepper.
- Pour the sauce over the tofu.
- Cook, stirring continuously, until it turns into a glossy glaze that coats the tofu.
Serving suggestions
This tofu plays well with almost anything. Here are a few easy ideas:
- With lemon spinach rice pilaf or your favorite grain
- Tossed with steamed or sauteed green beans, broccoli, or asparagus
- Stuffed into lettuce cups with shredded carrots and cucumbers
- Added to a big salad for a sweet-tangy bite
- Paired with roasted potatoes or seasoned sweet potato cubes
Maple Dijon tofu is best fresh when the edges are at their crispiest, but leftovers are also great straight from the fridge.
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Love and Veggies,
Amy
📋 Recipe
Skillet Maple Dijon Tofu
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and cubed
- 3 Tablespoons pure maple syrup
- 3 Tablespoons Dijon mustard
- salt and pepper, to taste
Instructions
- Heat the olive in a large nonstick skillet over medium heat.2 Tablespoons extra virgin olive oil
- Add the tofu and cook until lightly browned on all sides, flipping several times.1-16 ounce block super firm tofu
- Meanwhile, whisk together the maple syrup, Dijon mustard, salt, and pepper.3 Tablespoons pure maple syrup, 3 Tablespoons Dijon mustard, salt and pepper
- Pour over the browned tofu, and cook, stirring occasionally, until the sauce is absorbed and clings to the tofu.
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Notes
Nutrition
Nutritional information is an estimation only.
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