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Honey Mustard Tofu
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Simple, satisfying and truly some of the best tofu we've ever eaten. We hesitate to even call this a recipe it's so easy. The resulting tofu is fantastic served warm with a spinach salad (drizzle on some honey mustard vinaigrette), over soba noodles or brown rice. If you're not exactly channeling the spirit of June Cleaver, eat it straight from the pan with a bottle of your favorite brew. Wonder how tofu is made? Watch our friends at Simple Soyman make it!
serves 4


1 pound firm tofu
4 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons olive oil
divided 1/2 cup (or so) flour
Salt and pepper to taste

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Honey Mustard Tofu
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Cut tofu into approximately two-inch by two-inch squares - divide diagonally if you're in the mood for triangles. Wrap in a clean kitchen towel and weigh down with a heavy pot to remove water.
  2. Heat two tablespoons of olive oil in a large pan over medium-high heat.
  3. Combine honey, mustard and one tablespoon olive oil in a small bowl and whisk to combine.
  4. Combine flour, salt and pepper in a second bowl.
  5. Dip tofu pieces in honey mustard mixture, covering all sides.
  6. Dip coated tofu in flour and shake off excess.
  7. Sauté in frying pan till both sides are golden brown and crispy.

Per serving: 293 calories, 16g fat, 2g sat fat, 29g carbohydrates, 11g protein, 1g figer, 200mg calcium

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