The Washington Post

Maple Mustard Tofu

Maple Mustard Tofu 4.000

Rey Lopez for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Weeknight Vegetarian Jan 23, 2022

Tofu gets a rich, glossy, deeply flavorful treatment thanks to the balance of maple syrup, two types of mustard and dried herbs. There’s no need to press or even pat the tofu dry, as its moisture helps the coating stick to it during baking. Serve with mashed potatoes (sweet or white), polenta or the grain of your choice, plus steamed green beans or another crisp vegetable for a complete meal.

Active time: 20 min; Total time: 35 min

Storage Notes: Refrigerate for up to 5 days. Freezing is not recommended.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the tofu
  • 1/4 cup cornstarch
  • 2 tablespoons nutritional yeast
  • 1 teaspoon dried sage
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon fine salt
  • One (14- to 16-ounce) block firm tofu, drained and cut into 1/2-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • For the sauce
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, chopped (1/4 cup; may substitute red or yellow onion)
  • 3 tablespoons cognac (may substitute brandy, red wine, or 1 tablespoon red wine vinegar plus 2 tablespoons water)
  • 1/2 cup low-sodium vegetable broth (see related recipe)
  • 2 tablespoons maple syrup
  • 2 tablespoons nutritional yeast
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper


Make the tofu: Position a rack in the middle of the oven and preheat to 375 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large bowl, whisk together the cornstarch, nutritional yeast, sage, herbes de Provence and salt. Add the tofu cubes, drizzle with the oil, and toss to thoroughly coat. Spread the tofu on the baking sheet and bake for 20 minutes, flipping the tofu halfway through, until it is lightly browned.

Make the sauce: While the tofu is roasting, in a saucepan over medium heat, heat the oil until it shimmers. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Increase the heat to high, add the cognac, and cook until it reduces by half, 1 to 2 minutes. Add the broth, maple syrup, nutritional yeast, whole-grain and Dijon mustards and pepper, stir to combine and reduce the heat to medium-high. Cook, stirring occasionally, until the mixture is slightly thickened and the flavors have melded, about 5 minutes.

Add the tofu to the sauce and stir to coat. Remove from the heat and divide among the bowls; serve hot.

Recipe Source

Adapted from “The Buddhist Chef’s Vegan Comfort Cooking” by Jean-Philippe Cyr (Appetite by Random House, 2022).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at

Nutritional Facts

Calories per serving (1/2 cup tofu plus 3 tablespoons sauce): 239

% Daily Values*

Total Fat: 13g 20%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 638mg 27%

Total Carbohydrates: 21g 7%

Dietary Fiber: 4g 16%

Sugar: 8g

Protein: 11g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle