The number one question people get after making the switch to a plant-based diet is “where do you get your protein from?”, which can be a frustrating question, because obviously plants have protein. The meat industry worked really hard to make sure the world believes we would die without steak, but I haven’t had meat in 6 years and I am pretty sure I am not dying. If anyone ever asks you that question again, please send them this recipe. It is packed with protein and no one had to die for it.
I love this recipe because it’s easy to make, it’s full of flavor, and it goes with everything.
I went with a side of salad this time, but I also love serving this with rice, veggies like asparagus / green beans, quinoa, or basically any other side. You can think of this recipe as you would salmon or chicken, which also go with anything.
As always, If you don’t like mushrooms / cashews, you can switch those out with whatever you want.
I always say that cooking is very personal and intuitive, so I encourage tweaking recipes and making them your own!
Give this one a try, you won’t regret it 🙂
Vegan Honey Mustard Chicken
Ingredients
- Sauce:
- 1/4 cup water
- 1/4 cup maple syrup
- 1 tbsp dijon mustard
- 2 tbsp low sodium soy sauce (or just use less soy sauce)
- 2 tbsp teriyaki sauce
- 1 tbsp sweet chili sauce
- pepper to taste “Chicken”:
- 1 pack extra firm tofu, sliced into thick slices
- 1 tbsp coconut/ avocado oil
- 1/2 onion, sliced
- 2 shallots, sliced
- 3 garlic cloves, minced
- 2 handfuls mushrooms
- 2 handfuls raw cashews
- 1 handful chopped cilantro (optional)
Directions
- Press the tofu. I use a tofu press that I got off Amazon (and has changed my life), but you can use a clean towel/ paper towels and put something heavy on top.
- Make the sauce, I like to place all of the ingredients into a jar and then just mix it in the jar, but if you don’t have a jar just use a bowl and a whisk. Make sure to taste to adjust flavors and feel free to add sriracha or any type of hot sauce for a kick.
- In a plate, lay down the tofu and pour the sauce on top to marinate. Let marinate for 30-90 minutes occasionally flipping the tofu. (the longer you let it marinate the more flavor it will have).
- While the tofu is marinating, cut and prep the onion, shallots, garlic, mushrooms, and cilantro.
- In a grill/ pan, on medium-high heat, spray/ add oil and cook the tofu until golden (about 3-4 minutes on each side).
- In a nonstick pan, on medium-high heat, add coconut/ avocado oil, and add the onion and shallots. Cook until golden.
- Add the garlic and cashews and mix.
- Add the mushrooms and mix for another 2 minutes. Transfer the cooked tofu to the pan and pour the remaining sauce. With a spoon, make sure the tofu is covered in the sauce, cover, and let cook on low for another 10 minutes (checking once or twice to make sure it’s not sticking).
- Enjoy!
- Feel free to add sriracha to the sauce for some spice. I personally love spicy food so I pretty much add sriracha or chili flakes to everything.
- Be careful not to slice the onion and shallots too thin, they might burn if you do.
- If you don’t like cilantro, you can skip it, or you can use green onion/ parsley instead.
Tips & Tricks:
