Dinner / British-inspired
Maple Mustard Tofu Traybake
Tofu, baby potatoes and broccoli roast with a tangy maple-mustard glaze. Give the potatoes a head start for an evenly cooked traybake.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
- Contains mustard.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Toss potatoes with half the oil, half the salt and pepper and roast for 15 minutes.
Whisk mustard, maple syrup, lemon juice, remaining oil and salt. Toss tofu and broccoli in the mixture.
Add tofu and broccoli to the tray, leaving space between pieces.
Roast for another 15–18 minutes until potatoes are tender and tofu edges are golden.
0 of 4 steps complete
A little kitchen know-how
- Start potatoes first so the broccoli keeps some bite.
Make it yours & keep it well
Replace broccoli with halved Brussels sprouts, adding them with the potatoes.
Storage: Refrigerate for 3 days; reheat in the oven until hot throughout.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Learn why firm tofu suits a traybake and how its cooking role differs from tempeh or pulses.
- How to Build a Balanced Vegetarian Diet
Recognise the protein-containing ingredient, starchy food and vegetables already present before planning accompaniments.
Estimated nutrition per serving
420 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat in the oven until hot throughout.
Can I adapt this plant-based recipe?
Replace broccoli with halved Brussels sprouts, adding them with the potatoes.
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