If you’re craving something cozy, tangy, and satisfying, this Apple Cider Glazed Tofu with Roasted Veggies is it.
The tofu gets crispy on the outside, then soaks up a sticky, sweet-tart glaze made with apple cider and maple syrup.
It’s paired with caramelized, roasted seasonal vegetables, making it a full meal on one plate.
It’s simple, comforting, and full of fall flavor.
Why I Love This Recipe
I made this on a chilly weeknight with whatever veggies I had lying around—and it turned out so good, I made it three nights in a row after that. It’s easy, makes the kitchen smell amazing, and the glaze is seriously addictive.
- Great way to use up fall produce
- The tofu is crispy outside, soft inside
- The apple cider glaze is tangy, sweet, and sticky
- It looks fancy but comes together quickly
- Totally plant-based and packed with flavor
What You’ll Need
- 1 (14 oz) block extra firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon olive oil (for pan-searing tofu)
- 1/4 cup apple cider (not vinegar)
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cornstarch (for glaze)
- 2 cups sweet potatoes, peeled and chopped into 1-inch cubes
- 1 cup carrots, peeled and chopped
- 1 red onion, chopped into chunks
- 1 tablespoon olive oil (for veggies)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: fresh thyme for garnish
Pro Tips
- Press your tofu well—at least 15 minutes—to get it crispier when searing
- Cut your veggies the same size so they roast evenly
- Don’t skip the cornstarch on the tofu—it helps it crisp up
- Use real apple cider (not vinegar!) for the glaze
- Let the glaze simmer until it thickens before tossing it with tofu
Tools Required
- Sharp knife
- Cutting board
- Sheet pan
- Mixing bowls
- Non-stick skillet
- Spatula
- Small whisk or fork
- Parchment paper
Substitutions and Variations
- Use butternut squash instead of sweet potatoes
- Try agave instead of maple syrup
- Use whole grain mustard for extra texture
- Add Brussels sprouts or parsnips to the veggie mix
- Swap soy sauce for tamari if gluten-free
Make Ahead Tips
Chop the veggies and press the tofu ahead of time and store them in the fridge. You can also whisk together the glaze and keep it covered until ready to use.
Serves: 2–3
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: ~50 minutes
Step 1: Roast the Veggies
Toss 2 cups chopped sweet potatoes, 1 cup chopped carrots, and 1 chopped red onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread onto a parchment-lined baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway.
Step 2: Prep and Coat the Tofu
In a bowl, toss 14 oz cubed extra firm tofu with 2 tablespoons cornstarch until evenly coated.
Step 3: Pan-Sear the Tofu
Heat 1 tablespoon olive oil in a skillet over medium heat. Add coated tofu and cook for 3–4 minutes per side, until golden and crispy on all sides. Set aside.
Step 4: Make the Apple Cider Glaze
In a small bowl, whisk together 1/4 cup apple cider, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, and 1/2 teaspoon cornstarch until smooth.
Step 5: Cook the Glaze
Pour the glaze mixture into a clean skillet. Cook over medium heat for 3–4 minutes, stirring, until it thickens and becomes glossy.
Step 6: Coat the Tofu in Glaze
Add the seared tofu to the glaze and toss to coat evenly. Cook for 1–2 more minutes until the tofu is sticky and caramelized.
Step 7: Plate and Serve
Spoon the glazed tofu onto a round ceramic plate next to the roasted veggies. Garnish with fresh thyme if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep tofu crispy. Microwave works but softens the tofu.
Macros (per serving – based on 3 servings)
Calories: ~320
Protein: ~14g
Carbs: ~36g
Fat: ~14g
Fiber: ~5g
Why This Recipe Works (Quick Science)
Cornstarch creates a light crust on the tofu, helping it crisp up during searing. Apple cider reduces into a thick glaze when combined with a little cornstarch and sugar (from the maple syrup), making it cling to the tofu perfectly. Roasting veggies at a high heat caramelizes their natural sugars, making them sweeter and more flavorful.
Common Mistakes
- Not pressing the tofu—this makes it soggy
- Using apple cider vinegar instead of apple cider—totally different flavor
- Skipping the cornstarch on tofu or glaze—important for texture
- Overcrowding the pan—leads to steaming instead of searing
What to Serve With
- Quinoa or wild rice
- Kale salad with lemon dressing
- Vegan cornbread
- Roasted Brussels sprouts or broccoli
- A warm cup of apple cider on the side
FAQ
Can I use apple cider vinegar instead of apple cider?
No—it’s way too acidic. Use real apple cider (the drink, not vinegar).
Can I bake the tofu instead of pan-searing?
Yes. Bake at 400°F for about 25–30 minutes, flipping halfway through.
Is this recipe gluten-free?
It can be! Just use tamari instead of soy sauce.
Can I make the glaze ahead?
Yep. Store it in the fridge and give it a stir before using.
Can I meal prep this?
Yes, but keep the tofu and veggies separate so the tofu stays crisp.
This recipe is perfect when you want something cozy and flavorful but still fresh and healthy. Try it out, and come back to let me know how it went—or tag your version if you snap a photo!