The Whole Food Plant Based Cooking Show
Vegan Honey Mustard Dressing
Calories: 254kcal
Looking for a delicious, Whole Food Plant Based Oil Free Vegan Honey Mustard dressing that isn’t loaded with refined sugars and that will actually BLOW YOUR MIND? Then this is the recipe for you! We use only whole food ingredients in this recipe and find it is great as a dipping sauce or a salad dressing. Our favorite thing to dip is the Baked Breaded Tofu Squares we make as a bonus recipe in the episode.
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Ingredients
Dressing
- ⅓ cup organic rolled oats
- 2 Tbsp hemp hearts
- 4 Tbsp dijon mustard
- 8 deglet dates
- 1 tsp onion powder
- ⅓ cup white wine vinegar
- ½ cup water
Baked Tofu Squares
- 14 oz extra firm tofu
- ¾ cup chickpea flour
- ¼ cup arrowroot powder
- ¼ cup nutritional yeast
- ½ tsp onion powder
- 2 tsp Bragg liquid aminos
- ¾ cup water
- 1 ½ cup almond flour
- ½ tsp cracked pepper
Instructions
Dressing
- Add all ingredients to a blender and blend until smooth
- If you want it to be less thick add 1/4 cup water
- Keeps in fridge for almost a week
Baked Tofu Squares
- Preheat oven to 400°F
- Drain and dry tofu
- Cut into squares
- Add the chickpea flour, arrowroot flour, nutritional yeast, onion powder and Braggs to a bowl and stir
- Add 1/2 cup of the water and stir. Add more if needed to get it to pancake consistency
- Add almond flour and pepper to another bowl and stir
- Dip each tofu square into the batter and then roll it in the almond flour mixture
- Place onto a parchment paper lined cookie sheet
- Finish all tofu squares and place into oven for 30 minutes or until golden brown
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Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 100mg | Potassium: 318mg | Fiber: 5g | Sugar: 15g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg
