Vegan Honey Mustard Chicken

Transform your weeknight dinners with this delightful Vegan Honey Mustard Chicken, a plant-based twist on a classic favorite! Made with extra-firm tofu, this recipe captures all the tangy sweetness of traditional honey mustard sauce using agave nectar and yellow mustard for an unmistakable flavor boost. The tofu is marinated in a savory soy sauce mix, baked to golden perfection, and then tossed in a creamy, dairy-free honey mustard sauce featuring hints of smoked paprika, garlic, and lemon juice. Quick to prepare in just 45 minutes, this easy vegan dish is perfect for serving over fluffy rice, hearty quinoa, or crisp salad greens. Perfectly balanced between sweet and tangy, it's ideal for meal preps, dinner parties, or a cozy night in. Indulge in this satisfying plant-based alternative that’s big on flavor and simplicity!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• 3 tbsp yellow mustard
• 2 tbsp agave nectar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp non-dairy yogurt
• 1 tbsp lemon juice

Directions

Step 1

Press the extra-firm tofu to remove excess moisture. This can be done by wrapping it in a clean towel and placing a heavy object on top for about 15 minutes.

Step 2

While the tofu is pressing, prepare the marinade. In a small bowl, combine the soy sauce, apple cider vinegar, and 2 tablespoons of olive oil.

Step 3

Cut the pressed tofu into bite-sized cubes and place them in a shallow dish. Pour the prepared marinade over the tofu, ensuring all pieces are well-coated. Let it marinate for at least 15 minutes or up to 2 hours for more flavor.

Step 4

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 5

In a separate bowl, whisk together the yellow mustard, agave nectar, garlic powder, smoked paprika, salt, black pepper, non-dairy yogurt, and lemon juice to make the vegan honey mustard sauce.

Step 6

Remove tofu from the marinade and transfer the cubes onto the prepared baking sheet. Bake in the preheated oven for 30 minutes, turning halfway through to ensure even cooking.

Step 7

Once tofu is golden and crisp, remove from the oven.

Step 8

Toss the baked tofu with the vegan honey mustard sauce until evenly coated.

Step 9

Serve the Vegan Honey Mustard Chicken warm, with your choice of side dishes such as rice, quinoa, or a fresh salad.

Nutrition Facts

Serving size	(641.6g)

Amount per serving	% Daily Value*
Calories	1176.9

Total Fat 77.0g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2904.4mg	0%
Total Carbohydrate 62.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 35.2g
Protein 68.2g	0%

Vitamin D 0IU	0%
Calcium 2794.0mg	0%
Iron 13.3mg	0%
Potassium 1306.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 22.4%

Carbs: 20.6%