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Overhead view of a round white plate with a rectangular breaded and baked vegan cordon bleu partially sliced next to a pile of green peas and a small clear bowl of dijon sauce

Tofu Cordon Bleu

Brittany Roche
Craving that fancy-but-comforting restaurant classic…but vegan? Our vegan chicken cordon bleu delivers all the indulgence of the original - crispy breading, smoky ham, gooey cheese, and creamy Dijon sauce…all without the meat or dairy! And thanks to our tofu freezer trick, this version nails that juicy, meaty texture better than anything else out there.
4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Freeze/Marinate Time 12 hours
Course Main Course
Cuisine tofu
Servings 2 servings
Calories 547 kcal

Ingredients
  

For the Tofu:

  • 1 (16-oz) block extra firm tofu
  • ⅓ cup extra virgin olive oil
  • 2 Tbsp vegan chicken bouillon powder
  • 1 Tbsp dry white wine
  • 2 slices vegan provolone or any white sliced vegan cheese
  • 2 thin slices seitan ham
  • 1/2 cup bread crumbs

For the Dijon Cream Sauce:

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

Instructions
 

Step 1: Prep the tofu.

  • Place the entire block of tofu (in its unopened package) into the freezer. Let it freeze completely (at least 8 hours).
  • Then, remove the tofu from the freezer and place it on in a dish on your counter to thaw. Depending on the temperature of your house, this can take 4-8 hours. You can also slow-thaw it in the fridge over 24-48 hours.
  • When the tofu is defrosted, squeeze it over the sing to release a lot of the excess water. Then, press the tofu like you normally would.

Step 2: Marinate the tofu.

  • Slice the pressed tofu block in half, lengthwise.
  • In a small bowl, whisk together the olive oil, white wine, and bouillon powder.
  • Pour this over the tofu slices, making sure to completely coat them.
  • Then, cover the dish and marinate for at least 30 minutes or overnight.

Step 3: Stuff the tofu.

  • Cut a pocket in the side of each tofu slice, making sure not to cut all the way to the other end. Keep your knife steady while you do this to prevent it from poking out the top or bottom. If it’s not perfect, that’s okay! It will taste awesome even if it’s messy.
  • Carefully stuff each tofu pocket with the seitan ham and vegan cheese.

Step 4: Bread and bake the tofu.

  • Preheat your oven to 350F
  • Add the bread crumbs to a deep pie dish or plate.
  • Brush the top of each stuffed tofu pocket with excess marinade (if the marinade got too thick, feel free to add a drop of water to loosen it up again).
  • Then, carefully flip each tofu pocket into the bread crumbs, pressing down so they adhere.
  • Next, brush the unbreaded side of the tofu (the side that’s facing up) with more marinade.
  • Carefully flip each tofu pocket again to bread the other side.
  • From there, make sure you coat all sides of the tofu pocket before placing each one on a small baking sheet.
  • Bake at 350F for 45 minutes. Then, flip and bake for another 30-45 minutes until the breading is nice and browned.

Step 5: Sauce and serve!

  • When time is up on the oven, turn the oven off and let the tofu sit in there for at least 10 minutes.
  • While it sits, blend all the ingredients for the creamy dijon sauce in a small food processor until smooth and creamy.
  • Serve the vegan cordon bleu hot topped with dijon sauce! It’s the perfect main dish to pair with our lemon pepper green beans or a nice big salad.

Notes

  • Don’t skip the freezer trick! It’s what makes tofu actually taste like chicken.
  • Use a vegan cheese that melts, not just one that sits there. Brands vary wildly on this, so if you’re new to vegan cheese, it might take some testing. Something to remember is that some vegan cheeses are better at melting; others are better in a “straight outta the fridge” state. Vevan mozzarella slices or Daiya Swiss slices are our go-to picks for this particular recipe.
  • If you’d rather not cut pockets in the tofu, you can sandwich the seitan ham and vegan cheese between two thinner slices, secure with toothpicks, and bake. Just remember to remove the toothpicks before serving!
  • Want a little more spice? Mix some smoked paprika or garlic powder into your bread crumbs for a flavor boost!

Nutrition

Serving: 1/2 the recipeCalories: 547kcalCarbohydrates: 29gProtein: 28gFat: 44gSodium: 998mgPotassium: 196mgFiber: 3gSugar: 4gVitamin A: 23IUVitamin C: 2mgCalcium: 102mgIron: 13mg
Keyword tofu recipe, vegan chicken recipes, vegan dinner recipes
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