Tofu with Agave Mustard

This is my favorite tofu recipe to date. My husband (not a big tofu fan) said this tasted like chicken. In this recipe, you’ll combine agave nectar (the vegan honey) and Dijon mustard to create a tasty dipping sauce.

Serve this at a party or as an after-school snack. Stick a toothpick in each piece of tofu to make it easy and fun to eat.

There are 284 calories per serving. Check out the nutritional information section at the bottom of this page.

Total Time: 30 minutes
Prep Time: 20 minutes
Cook time: 10 minutes
Yields: 5 servings


  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 14 ounces tofu, pressed and cut into 1 inch by 1 inch by 1/2 inch pieces
  • 1/4 cup grape seed oil
  • 1/4 cup agave nectar
  • 1/4 cup Dijon mustard


  1. In a bag, combine flour, salt, pepper, and paprika. Add tofu strips to bag and shake until the tofu is coated well.
  2. Heat oil in a skillet over medium heat. Brown tofu on both sides, 5-10 minutes. Place on paper towels to remove excess oil.
  3. Combine agave nectar and Dijon mustard in a bowl.
  4. Serve tofu with agave mustard as a dipping sauce.


  • Vegetarian and vegan
  • Press tofu well and coat in flour to reduce hot oil from splashing


Nutritional Information

Click here for nutritional information.

Nutrition Facts
Servings per batch 5
Amount Per Serving
Calories 284 Calories from Fat 135 (48%)
% Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Monounsaturated Fat 8g
Polyunsaturated Fat 5g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 534mg 28%
Potassium 146mg 6%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Sugars 13g
Protein 9g
Vitamin A 2%
Vitamin C 1%
Calcium 16%
Iron 13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Tofu with Agave Mustard was last modified: October 29th, 2016 by Audrey

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