This Crispy Baked Honey Mustard Tofu is a versatile, protein-rich dish that’s perfect as a snack, appetizer, or main ingredient in salads and wraps. Tofu is an excellent plant-based protein source, making it a smart choice for individuals with chronic kidney disease (CKD), as it provides high-quality protein with less stress on the kidneys than many animal-based options.
This recipe combines the sweetness of honey with the tanginess of Dijon mustard for a flavorful coating that crisps beautifully in the oven. Other flavor variations, such as low-sodium soy sauce, citrus, or homemade taco seasoning, work wonderfully with tofu, offering endless possibilities for customization.
Dr. Blake’s Top Tip: Pressing the tofu thoroughly is key to achieving a crispy texture. Don’t skip this step! For extra versatility, bake a batch and store leftovers in the refrigerator to use in sandwiches, salads, or bowls like the Honey Mustard Tofu & Brown Rice Salad. This recipe is an easy, kidney-healthy way to enjoy plant-based protein at its best!
1 14-ounce block extra-firm tofu
1 tablespoon Dijon mustard
1 tablespoon honey
1 Drain the tofu using a tofu press to remove excess liquid. Alternatively, wrap the tofu with a tea towel and press excess liquid from the block. Cut into 1-inch cubes and place on a baking sheet lined with paper towels. Cover the tofu with a layer of paper towels and another baking sheet. Weigh down the baking sheet with canned goods or a heavy skillet on top. Replace the towels after 10 minutes and repeat the process again.
2 Preheat oven to 425°F. Combine mustard and honey in a medium bowl. Add the tofu and toss to coat. Place tofu on a baking sheet lined with a non-stick silicone baking mat or parchment paper, leaving space between the cubes. Bake until golden brown, about 35 minutes, tossing halfway through baking to ensure even browning. The tofu will continue to crisp slightly when removed from the oven.