Vegan Apple Cider Tofu with Roasted Veggies

This one’s cozy, warm, and packed with flavor.

It’s the kind of meal that feels fancy but is actually super simple.

The tofu soaks up all the sweet and tangy apple cider marinade, and the roasted veggies are caramelized and a little crispy around the edges—just how they should be.

Why I Love This Recipe

I made this for the first time after a fall farmer’s market trip. I had a jug of fresh apple cider and no idea what to do with it, so I poured it into a tofu marinade on a whim—and wow. It’s been a favorite ever since. It’s one of those dishes that hits the balance of sweet, savory, and tangy. Plus, it’s simple, and everything goes in the oven. You’ll love it because:

• It’s hearty and satisfying without being heavy.
• The flavors feel like fall in a bowl.
• Roasting brings out the best in the veggies.
• It’s vegan and gluten-free without trying too hard.

Servings: 4
Total Time: 1 hour (includes marinating time)
Active Prep: 20 minutes
Cook Time: 25–30 minutes

What You’ll Need

• 1 block (14 oz) extra firm tofu, pressed and cut into 1-inch cubes
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme (dried or fresh)
• 2 cups brussels sprouts, halved
• 2 carrots, peeled and cut into thin coins
• 1 red onion, cut into chunks
• Extra olive oil for roasting
• Optional garnish: fresh thyme leaves

Pro Tips

• Press the tofu well: The drier it is, the better it soaks up flavor.
• Use parchment paper: Makes cleanup easier and prevents sticking.
• Cut veggies evenly: So everything roasts at the same time.
• Marinate longer if you can: Even 30 minutes makes a big difference.
• Add more glaze at the end: Reserve some marinade to drizzle on top after cooking.

Tools Needed

• Large mixing bowl
• Knife and cutting board
• Sheet pan
• Parchment paper
• Measuring cups and spoons
• Small saucepan (for glaze reduction)
• Spoon or silicone brush for drizzling glaze

Substitutions and Variations

• No apple cider? Try pear juice or diluted apple juice.
• No maple syrup? Agave works great.
• Other veggies? Sweet potato or cauliflower would be amazing here.
• Tofu alternative? Tempeh works well too.

Make-Ahead Tips

• You can press and marinate the tofu up to 24 hours ahead.
• Cut veggies and store in airtight container in the fridge.
• Make the marinade and keep it sealed in the fridge until ready.

Recipe & Instructions

Step 1: Press and Cube the Tofu

Take 1 block (14 oz) of extra firm tofu, press it for 15–20 minutes, then cut it into 1-inch cubes.

Step 2: Make the Marinade

In a large bowl, mix:

• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp thyme

Step 3: Marinate the Tofu

Add tofu cubes to the marinade. Stir gently to coat. Let sit for at least 20 minutes (or up to 24 hours in the fridge).

Step 4: Prep the Veggies

Chop:

• 2 cups brussels sprouts (halved)
• 2 carrots (sliced into thin coins)
• 1 red onion (cut into chunks)

Step 5: Roast Everything

Preheat oven to 425°F. Line a baking sheet with parchment. Spread out the marinated tofu (reserving leftover marinade) and chopped veggies. Drizzle with a little olive oil and roast for 25–30 minutes, flipping halfway through.

Step 6: Reduce the Glaze

While it roasts, pour the leftover marinade into a small saucepan. Simmer on medium until thickened and syrupy (about 5–7 minutes).

Step 7: Serve It Up

Transfer everything to a round serving bowl. Drizzle the thickened glaze over the top. Sprinkle with fresh thyme if using.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or skillet to crisp things up again.
• Tastes even better the next day!

Macros (Per Serving, Serves 4)

Approximate values

• Calories: 270
• Protein: 14g
• Carbs: 22g
• Fat: 15g
• Fiber: 5g
• Sugar: 10g

Why This Recipe Works (Quick Science)

The tofu acts like a sponge when pressed—it soaks up that apple cider marinade and locks it in during roasting. Roasting also caramelizes the veggies, bringing out their natural sweetness, which balances the tangy vinegar and mustard. Reducing the leftover marinade concentrates flavor and adds a rich glaze that ties it all together.

Common Mistakes

• Skipping the tofu pressing: Leaves it soggy and bland.
• Not reserving the marinade: That glaze is everything!
• Overcrowding the pan: Leads to steaming instead of roasting. Use two pans if needed.
• Cutting veggies too thick: They won’t cook through evenly.

What to Serve With

• A scoop of quinoa or rice
• Toasted sourdough
• Warm apple slaw
• A crisp green salad with lemon vinaigrette
• Roasted sweet potatoes

FAQ

Can I use soft tofu?
Nope—it’ll fall apart. Extra firm is the way to go.

Is apple cider the same as apple cider vinegar?
No! You need both. Cider is sweet and juice-like. Vinegar is tangy and sharp.

Can I make this oil-free?
Yes, just skip the olive oil and line your baking sheet well. It won’t crisp up quite the same but still delicious.

Can I freeze this?
Not the best. The tofu texture and roasted veggies don’t hold up well frozen.

Final Thoughts

This Vegan Apple Cider Tofu with Roasted Veggies is the kind of meal that makes you want to slow down, eat slow, and savor every bite. It’s simple but loaded with flavor and perfect for chilly nights. Try it once, and it might become your new fall favorite. Let me know how yours turns out—I’d love to hear what veggies you used or how you tweaked it!