Tofu is one of my favorite things to cook. I love the versatility of it, it can be crisped up and covered in any delicious sauce. This Vegan Honey Mustard Tofu and Brussels Sprouts is one of my favorite tofu recipes.
This tofu is crispy and sticky, sweet and saucy. The sauce is packed with flavor and so so good. Like all tofu, this recipe is high in protein. I love pairing the tofu with brussels sprouts for some extra veggies.
I am obsessed with tofu. For more amazing tofu recipes try my buffalo tofu, sweet and sour tofu, or my crispy baked tofu.
Let's get into the recipe.
Why you'll love this recipe
- It is easy to make.
- It is made with healthier ingredients.
- It is plant based, gluten free and dairy free
- Thanks to the tofu it is high in protein.
- The brussels sprouts add lots of iber.
Ingredients for vegan maple mustard tofu
- soy sauce
- tofu
- oil
- arrowroot starch or corn starch
- garlic
- vegetable broth
- soy sauce
- mustard
- maple syrup
- rice wine vinegar
- arrowroot powder
See recipe card for quantities.
Instructions to make sticky honey mustard tofu and brussels sprouts
- Preheat oven to 425 degrees.
- Toss brussels in oil and salt/pepper. Place brussels on a lined sheet pan. Toss tofu in oil, starch and aminos. I put my tofu in a bowl and shook it to really get it coated. Add tofu to sheet pan with brussels. Roast for 30-35 minutes.
- When your tofu and brussels are almost done cooking, start your sauce. Add all sauce ingredients to a bowl and whisk until smooth. Pour sauce into a sauce pan over medium high heat. Stir until thickened, this will take 2-3 minutes.
- Remove sauce from heat and toss with brussels and tofu. Serve with grain of choice if using.
Storage instructions
The extra tofu and brussels sprouts can be stored in a sealed container in your fridge for up to 3 days.
Substitutions
- Maple syrup - can be subbed with honey
- Brussels sprouts - can be subbed with your favorite veg
Recipe pro-tips
Do not leave the starch out of the sauce. This is what makes the sauce nice and sticky.
Not all tofu is created equal, I recommend finding a brand you like. My favorites are Hodo foods or Trader Joes.
Other yummy tofu recipes
If you make this Vegan Honey Mustard Tofu and Brussels please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Honey Mustard Tofu and Brussels Sprouts
Ingredients
Brussels
- 12-14 brussels - stems removed and halved
- salt/pepper to taste
Tofu
- 1 tablespoon soy sauce or aminos
- 1 block tofu - drained pressed and cubed
- 1 tablespoon oil
- 1 tablespoon arrowroot powder/starch or cornstarch
Sauce
- 2 garlic cloves - minced
- ¼ cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons mustard
- 2 tablespoons maple syrup or honey honey is not vegan
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoons arrowroot powder
other optional ingredients
- cooked grain of choice
- fresh chopped scallions or cilantro for topping
Instructions
- Preheat oven to 425 degrees.
- Toss brussels in oil and salt/pepper. Place brussels on a lined sheet pan. Toss tofu in oil, starch and soy sauce. I put my tofu in a bowl and shook it to really get it coated. Add tofu to sheet pan with brussels. Roast for 30-35 minutes.
- When your tofu and brussels are almost done cooking, start your sauce. Add all sauce ingredients to a bowl and whisk until smooth. Pour sauce into a sauce pan over medium high heat. Stir until thickened, this will take 2-3 minutes.
- Remove sauce from heat and toss with brussels and tofu. Serve with grain of choice if using.
Lisa says
Delicious and easy. Will def be a staple in my home. Doubled the sauce recipe due to comments. Served over brown rice , topped with cilantro. Excellent! Thank you for an excellent recipe!
Kristi says
Thank you so much Lisa!
Lauren says
My husband is vegan and we all absolutely loved this recipe! We made it over farro for a heartier dish and it came out perfectly. We also used a tofu press for the first time which we found to make a big difference in the texture and flavor of the tofu. We will be making it again this week. Many thanks!
Kristi says
Thanks Lauren!!
Sky says
I used Chinese hot mustard and red chili sesame oil for a little bit of kick. Topped it off with sesame seeds and doubled the Brussels sprouts, because I love the veggies. This recipe is excellent and so full of flavor! Even better, it’s quick prep and quick to the plate. I can definitely see this going in my regular recipe rotation.
Kristi says
Thanks sky!!
Tracie says
Delish! I used country mustard and the flavor is a little strong. Next time I’ll reduce. Really tasty recipe! Thank you
Kristi says
Thank you Tracie!
Michael Parisi says
Is the mustard in this recipe powdered or prepared? If prepared, what kind?
Kristi says
I used mustard from a bottle, any bottled mustard works!
Heather says
Delicious and so easy to make. The sauce was absolutely amazing!
Kristi says
Thanks Heather!
Madison K says
This recipe was so tasty and easy! I loved the subtleness of the sauce. I used maple instead of honey and it was amazing. Even my husband who isn’t a big mustard fan enjoyed this!
Kristi says
Thank you Madison!
A says
Love how fast and easy this was! I added walnuts for some extra texture
Kristi says
Thanks Madison!
Elisabeth J Grossman says
I saw this recipe on Instagram and immediately knew that I had to try it! It is such a flavorful and delicious recipe and I looked forward to eating it for lunch every day this week.
Shannan K says
I loved this recipe as it was a good mixup of flavors I usually eat, yet I had all the ingredients already! I am not a vegan, but this dish was so delicious that it made me want to explore more plant based recipes. It was simple and easy to make - I highly recommend this recipe!
Andréia says
I loved this recipe so much! The sauce is great and the tofu and Brussels sprouts were perfectly cooked.
Kristi says
Thank you for your kind review andreia!