Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - June 16, 2021
  • - 8:21 am

Baked “Honey” Mustard Tofu Tenders (Vegan)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe Jump to Video
Baked vegan honey mustard tofu tenders on parchment paper

Time to get your fingers sticky! These baked ‘honey’ mustard tofu tenders are deliciously sticky and flavourful! Made with really simple ingredients and coated with an easy homemade ‘honey’ mustard sauce, these are a perfect finger food.

‘HONEY’ MUSTARD SAUCE FOR THE TOFU TENDERS

WHAT YOU’LL NEED:

  • 2 tbsp neutral oil such as vegetable, canola, or avocado 
  • 6 tbsp agave or maple syrup 
  • 1/4 cup yellow or Dijon mustard 
  • Pinch of salt
  • Dash of pepper 

What to do: simply mix together all ingredients until well-combined. Feel free to adjust to your taste. Set aside.

THE TOFU

Sliced strips of extra firm tofu

I used extra firm tofu for this recipe. It’s the best to work with because it holds up really well and is easier to handle than less firm tofu.

Drain the tofu and wrap with a towel. Place the tofu on a flat surface and press the tofu for 10 mins.

You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out.

Sliced strips of extra firm tofu

Afterwards, slice the tofu into 1” thick strips or in another shape of your choice.

PREPARING THE BATTER & COATING FOR THE TOFU TENDERS

Tofu tenders batter mixed in a bowl

WHAT YOU’LL NEED

FOR THE BATTER:

  • 1/2 cup all-purpose flour (75g) 
  • 1 1/2 tbsp cornstarch (12g)
  • 1 tsp baking powder 
  • 1 tsp salt 
  • 1 tsp paprika powder, optional 
  • 3/4 cup room temp. water + additional 1 tbsp, if needed

Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.

Bread crumbs in a large bowl

FOR THE COATING:

  • 1 -1 1/2 cup panko or japanese bread crumbs, plus more if needed

COATING THE TOFU TENDERS

  • Prepare your set-up starting from the tofu, batter, and coating. 
Tofu tender slice dipped in the batter
  • Place each tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the coating mixture and coat well using your right hand. Repeat these steps for the remaining tofu. 
Battered tofu tender slice coated in bread crumbs

BAKING THE TOFU TENDERS

  • On a lined baking tray, brush or spray some neutral oil. Place each coated tofu on the lined baking tray. Spray or brush the top of the tofu with some more oil.
  • Bake the tofu for 30-35 minutes or until crispy and lightly brown, flipping halfway through.
Baked tofu tenders with the honey mustard sauce
  • Remove the tofu from the oven and coat with the sauce. You can simply dip each piece into the sauce or brush these with the sauce.
Baked tofu tenders dipped in honey mustard sauce

  • Place the coated tofu back in the oven and bake for another 5-8 minutes until the sauce has been absorbed.
  • Feel free to dip the tofu in more of the honey mustard sauce or brush the leftover sauce. These are best enjoyed while hot!
Baked tofu tenders coated in the honey mustard sauce

OTHER TOFU RECIPES YOU MIGHT ENJOY:

Check out my tips on how to store tofu!

  • Baked Peanut and Lime Tofu
  • Fried ‘Chicken’ and Gravy
  • Tofu Katsu
  • Nori-Wrapped Tofu in Spicy Sauce
  • Maple Hoisin Tofu
  • Orange Tofu
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
Baked vegan honey mustard tofu tenders on parchment paper

Baked “Honey” Mustard Tofu Tenders (Vegan)

5 from 3 votes
Time to get your fingers sticky! These vegan baked ‘honey’ mustard tofu tenders are deliciously sticky and flavourful! Made with really simple ingredients and coated with an easy homemade ‘honey’ mustard sauce, these are a perfect finger food.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 mins
Bake Time 45 mins
Total Time 1 hr 5 mins
Course Finger Food, Main Course, Side Dish, Snack
Cuisine American
Servings 12 tenders
Calories 111 kcal

Ingredients
  

  • 450 g extra firm tofu sliced into 1-inch thick strips
  • 1-2 tbsp olive oil or neutral oil such as canola, vegetable, safflower, etc, for baking

BATTER

  • 1/2 cup all-purpose flour 75g
  • 1 1/2 tbsp cornstarch 12g
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp paprika powder optional
  • 3/4 cup room temp. water + additional 1 tbsp if needed

COATING

  • 1 -1 1/2 cup panko or japanese bread crumbs plus more if needed

‘HONEY’ MUSTARD SAUCE

  • 2 tbsp neutral oil such as vegetable canola, or avocado
  • 6 tbsp agave or maple syrup
  • 1/4 cup yellow or Dijon mustard
  • Pinch of salt
  • Dash of pepper

Instructions
 

‘Honey’ Mustard Sauce

  • In a small bowl, mix together all ingredients until well-combined. Feel free to adjust to your taste. Set aside.

Tofu

  • Preheat your oven to 350F.
  • Drain the tofu and wrap with a towel. Place the tofu on a flat surface and press the tofu for 10 mins. You can place a heavy flat surface such as a chopping board or a few plates on top of it for water to seep out. Afterwards, slice the tofu into 1” thick strips or in another shape of your choice.

Preparing the Batter and Coating the Tofu

  • Prepare the batter by mixing all the ingredients until a smooth and thick mixture is formed. If you find your batter too thick, you can add more water and mix everything until it’s well combined.
  • Place the bread crumbs in a large bowl.
  • Prepare your set-up starting from the tofu, batter, and coating.
  • Place each tofu into the batter mixture. Coat well using your left hand. Using the same hand, transfer to the coating mixture and coat well using your right hand. Repeat these steps for the remaining tofu.

Baking the Tofu

  • On a lined baking tray, brush or spray some neutral oil. Place each coated tofu on the lined baking tray. Spray or brush the top of the tofu with some more oil.
  • Bake the tofu for 30-35 minutes or until crispy and lightly brown, flipping halfway through. Remove the tofu from the oven and coat with the sauce. You can simply dip each piece into the sauce or brush these with the sauce.
  • Place the coated tofu back in the oven and bake for another 5-8 minutes until the sauce has been absorbed.
  • Feel free to dip the tofu in more of the honey mustard sauce or brush the leftover sauce. These are best enjoyed while hot!

WATCH Video

NUTRITIONAL INFO

Serving: 1piece | Calories: 111kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 91mg | Fiber: 1g | Sugar: 7g | Calcium: 48mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can Pin these Images:

This Post Has 6 Comments

  1. Alyssa 23 Jul 2021 Reply

    5 stars
    So yummy! I used a habanero mustard for a little spice. I will definitely be making these regularly!

    1. Jeeca 24 Jul 2021 Reply

      Ooh I need to get my hands on some habanero mustard. Can imagine how good it is with some extra spice!!

  2. Ally 30 Jul 2021 Reply

    5 stars
    Just made these! I used honey since I’m not vegan, and they were really good. I’ll definitely make these again and experiment with different sauces.

    1. Jeeca 31 Jul 2021 Reply

      Thanks Ally, glad you liked it!! 🙂

  3. Jordan 11 Aug 2021 Reply

    5 stars
    Made these last night and they are DELICIOUS!!!!!

    1. Jeeca 12 Aug 2021 Reply

      Thank you Jordan!! Rly hope you enjoyed them ◡̈

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevVegan Tom Yum Fried Rice
Vegan Fishless “Fish” CakesNext

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY