It’s Another Meatless Monday, How About Some Strawberries and Tofu?

January 27, 2020
Credit: The Pink Apron

Mustard Crusted Tofu with Strawberries

Deliciously tart baked tofu triangles with a balsamic strawberry sauce.

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword roasted strawberries, tofu, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author David Lee


  • 14 oz extra firm tofu
  • 3 tbsp Dijon mustard
  • 3 tbsp strawberries chopped
  • 1 tbsp honey
  • 1/2 tbsp panko bread crumbs
  • 2 tbsp cashews finely chopped
  • 1/4 tspn salt
  • 1/4 tspn pepper

Balsamic Strawberries

  • 1/2 cup strawberries chopped
  • 2 tspn honey
  • 2/3 cup balsamic vinegar


  1. Squeeze out the water from the tofu by wrapping it in a clean towel and placing in in a colander in a sink. Then use a heavy weight to press down on the towel-wrapped tofu for 30 minutes.

  2. Unwrap the tofu and cut crosswise into four slices and then slice each diagonlly to make eight triangular shaped tofu pieces.

  3. Preheat your oven to 400℉ and line a baking sheet with parchment paper.

  4. Combine the mustard, chopped strawberries, and the honey into a food processor and process until smooth. Pour into a shallow plate.

  5. Combine the bread crumbs, chopped cashews, salt, and pepper on another plate.

  6. Dip the tofu triangles into the strawberry mixture to coat both sides and then dip into the breadcrumbs to bread. Place the breaded tofu triangles on the prepared baking sheet and bake for 10 minutes per side.

  7. Balsamic Strawberries: Combine the strawberries, honey, chopped cashews, and the balsamic vinegar in a saucepan over medium heat. When it starts to boil, reduce heat to low and simmer for about five minutes.


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