Honey Mustard Tofu and Mushrooms over Baby Spinach

by Marsie

The tofu experiments continue! Instead of sauteing or stir-frying the tofu, I have decided to try my hand at baking tofu.

There is an app for that… the “Whole Foods Recipes” app returned this recipe when I inputed three ingredients I hoped to combine for tonight’s dinner: tofu, mushrooms, and baby spinach. Voila! A tofu bake using all three ingredients and not requiring me to pick up anything else from the store.

The only problem, I did not have extra firm tofu. Draining firm or soft tofu results in scrambled tofu. Still able to absorb the flavors of a marinade and bake, therefore still tasty, this tofu fails in texture and presentation. Despite this impediment, I still am pleased with the result. One addition I would consider in the future is sauteing the mushrooms with fresh garlic and onions – the 1/2 teaspoon of garlic powder the original recipe calls for is not enough for my garlic loving taste buds and onions are always a welcomed addition in my mind. I wonder if the onion texture would compete with the tofu texture or compliment. (Future experiments?)

Honey Mustard Tofu and Mushrooms over Baby Spinach

Adapted from Whole Foods Recipe

Honey Mustard Marinade

  • 1/2 cup lemon juice
  • 3 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 3 tablespoons warm water
  • 1/2-1 teaspoon garlic powder
  • salt and pepper to taste

Combine all ingredients with a whisk to dissolve mustard and honey completely.


  • honey mustard Marinade
  • 1 pound extra firm tofu, drained and pressed (soft or firm results in a scramble mess).
  • 8 ounce package mushrooms, sliced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 6 ounces baby spinach

Preheat oven to 375°F.

Slice tofu crosswise into 8 slabs and place in one layer in a foil lined baking dish.

Pour half of honey mustard marinade over tofu (save other half to use as a dressing over the spinach) . Marinate tofu 30 minutes, turning it over halfway through.

Bake the tofu until all liquid has disappeared and tofu has begun to brown, about 45 minutes.

Saute the mushrooms with a tablespoon of the olive oil and sprinkle with salt and pepper. Roast until mushrooms are light brown and tender, 10-15 minutes.

Serve tofu and mushrooms over baby spinach. Drizzle with reserved honey mustard marinade. This meal paired well with brown rice.