Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Cut tofu into bite sized wedges. Arrange on prepared baking sheet.
Bake for 15 minutes and flip. Continue cooking for 15 minutes longer.
While tofu bakes, core and slice apples. You can also peel the skin, if desired.
Add apples to a large skillet and sauté over medium heat for 5-6 minutes or until apples just begin to soften. Add a tiny bit of water if apples stick. Transfer softened apples to a dish and set aside.
In a small bowl, whisk together apple cider, maple syrup, dijon mustard, salt, pepper and sage.
After tofu has baked, pour apple cider mixture into the same skillet used to sauté the apples. Heat over medium for 1 minute, stirring to allow the mixture to better incorporate.
Add tofu wedges to skillet and toss or spoon apple cider over tofu to coat. Continue to spoon mixture over tofu as it reduces and thickens to create a glaze. This will take about 5 minutes.
Add the sauteed apples as the glaze thickens and toss to lightly coat. Once glaze has thickened fully, remove from heat.
Serve with roasted or steam vegetables for a complete meal.