Lemon Mustard Tofu with Roasted Potatoes & Broccoli

Lemon and mustard sounds odd, but this was delicious. We thoroughly enjoyed this dish (and making co-workers jealous with the leftovers! 😄)

Veg was yum! I didn’t have soy cream or Dijon (!) so used coconut cream and whole grain mustard which worked really well. A bit too much lemon juice for me, so I ended up adding more cream which was delish :)

A great dish, the only tweak we did was to add dill to the sauce and it was perfect!

PUL Team - Jan. 23, 2026, 2:42 p.m.

A lovely idea to add dill, Sara, thank you! 🙌

This was very good. My tweaks: I added water to thin out the sauce and a little bit of brown sugar for balance and I also fried some capers along with the onions for some extra flavor in the sauce.

Loved this recipe! The potatoes cooked beautifully and it all came together so well. Note to self to go easy on the lemon next time 😅 thank you for another winner x

The lemon mustard sauce for the tofu was inspired! However, the rest seemed a bit bland and dry - unless you eat it with an excessive amount of the sauce and use it as a dip for the veggies.

PUL Team - Jan. 20, 2026, 12:32 a.m.

We’re thrilled to hear the lemon mustard sauce was a success, Firebolt! And you bet, we intended for the sauce to be used and enjoyed alongside the veggies as well ☺️

Delicious! I didn't have any soy cooking cream on hand, so I made a simple cashew cream instead, and it worked out well.

PUL Team - Jan. 18, 2026, 9:06 p.m.

Mmm a lovely swap idea, Maya! So happy to hear it was enjoyed ☺️

soph - Jan. 19, 2026, 4:25 p.m.

Thanks for the cashew cream tip!