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Tofu Cordon Bleu with Vegan Dijon Sauce Recipe

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4 from 3 reviews

This vegan Tofu Cordon Bleu recipe is a plant-based twist on the classic French dish, featuring marinated and stuffed tofu pockets with seitan ham and vegan cheese, breaded and baked to golden perfection. Served with a creamy dijon mustard sauce, it makes a hearty and flavorful main course perfect for dinner.

  • Total Time: 2 hours 30 minutes
  • Yield: 2 servings

Ingredients

Tofu and Marinade

  • 1 (16-oz) block extra firm tofu
  • ⅓ cup extra virgin olive oil
  • 2 Tbsp vegan chicken bouillon powder
  • 1 Tbsp dry white wine

Stuffing

  • 2 slices vegan provolone (or any white sliced vegan cheese)
  • 2 thin slices seitan ham

Breading

  • 1/2 cup bread crumbs

Dijon Sauce

  • 1/4 cup silken tofu
  • 1/4 cup dijon mustard
  • 2 cloves garlic
  • 1 tsp lemon juice

Instructions

  1. Prep the tofu. Place the entire block of tofu in its unopened package into the freezer and freeze completely for at least 8 hours. Then, remove and thaw on the counter for 4-8 hours or in the fridge for 24-48 hours. Once thawed, squeeze out excess water and press the tofu as usual to remove moisture.
  2. Marinate the tofu. Slice the pressed tofu block in half lengthwise. In a small bowl, whisk together olive oil, white wine, and vegan chicken bouillon powder. Pour this marinade over the tofu slices, ensuring complete coverage. Cover and marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor.
  3. Stuff the tofu. Carefully cut a pocket along the side of each tofu slice, being careful not to cut through the other side. Stuff each pocket with vegan seitan ham slices and vegan cheese slices. It’s okay if the pocket isn’t perfectly neat as the flavors will shine through.
  4. Bread the tofu. Preheat the oven to 350°F (175°C). Place bread crumbs in a deep dish or plate. Brush the top of each stuffed tofu pocket with some of the leftover marinade. Flip each tofu pocket into the bread crumbs, pressing down to adhere the crumbs. Brush the unbreaded top side with marinade and flip again to coat all sides completely with bread crumbs.
  5. Bake the tofu. Place the breaded tofu pockets on a baking sheet. Bake for 45 minutes, then carefully flip and bake for an additional 30-45 minutes until the breading is golden brown and crispy.
  6. Prepare the sauce and serve. Turn off the oven and let the tofu sit inside for at least 10 minutes to retain heat and allow flavors to settle. Meanwhile, blend silken tofu, dijon mustard, garlic cloves, and lemon juice in a food processor until smooth and creamy. Serve the warm tofu cordon bleu topped with the creamy dijon sauce. Pair with your favorite side like lemon pepper green beans or a fresh salad for a complete meal.

Notes

  • Freezing and thawing tofu improves its texture, making it more absorbent for the marinade.
  • If you can’t find vegan seitan ham, substitute with your favorite plant-based deli slices.
  • To ensure even cooking, make sure the tofu pockets are breaded thoroughly on all sides.
  • Leftover marinade can be used as a flavorful basting brush to keep tofu moist while baking.
  • The sauce can be made ahead and stored refrigerated for up to 3 days.
  • Author: Monica
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Vegan, French-inspired
  • Diet: Vegan

Find it online: https://monicarecipes.com/tofu-cordon-bleu-with-vegan-dijon-sauce-recipe/