Crunchy Sheet-Pan Mustard Tofu

When the grill is busy, this no-fuss, oven-baked mustard garlic tofu becomes your best friend. Simple ingredients that are easily tailored to what you have in the fridge transform tofu steaks into crispy-crunchy sheet pan goodness. Serve with a big herby salad and some tangy dressing or, for the burger lover in us all, on a toasted bun loaded with condiments (maybe hold the mustard).
(Photo Source: Grace Kellogg)

Inspired by Melissa Clark

| Yield: 3 servings | Time: 35 minutes |

Ingredients

1 package of extra firm tofu

1/2 cup bread crumbs

2 tbsp stone ground mustard

1 tbsp Dijon mustard

Zest of 1/2 lemon

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

1/4 tsp smoked paprika

1/4 tsp ground chipotle

olive oil

Preparation

Cut the tofu into 1/2 inch steaks and press firmly with paper towels to remove extra moisture.

Set the breadcrumbs aside in a shallow dish and line a baking sheet with parchment paper. Preheat the oven to 425F.

In a medium bowl, mix dijon and stone ground mustard, lemon zest, garlic, salt, pepper, smoked paprika and chipotle. If you have other mustards or spices in your pantry you enjoy, feel free to play with what you prefer!

Coat each tofu steak first in the mustard marinade and then in breadcrumbs, being sure to cover all sides in both toppings.

Once all the tofu steaks have been coated, drizzle in olive oil and roast for 25-35 minutes, until golden brown. Flip halfway through and drizzle in olive oil again.

Serve hot out of the oven alongside a leafy salad, with some green goddess dressing, or even on a bun!

Zero-waste tips

If you can’t scrape any more mustard out of your jar, add olive oil, lemon juice, salt and pepper to the last bit of mustard and make a salad dressing! No extra dishes, no wasted mustard.