Baked tofu with mushroom gravy is a delicious, protein-packed meal. The tofu is marinated in a flavorful sauce and then baked until crispy on the outside and tender on the inside. The mushroom gravy is made with a variety of mushrooms, onion, garlic, and herbs, and it's the perfect accompaniment to the tofu. This dish is easy to make and can be served with a variety of sides, such as rice, quinoa, or roasted vegetables. Whether you're a vegetarian, vegan, or just looking for a healthy and flavorful meal, baked tofu with mushroom gravy is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED TOFU WITH MUSHROOM GRAVY
Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.
Provided by sprout 13
Categories Soy/Tofu
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Dry the tofu and cut it into 4 thick slices.
- Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
- Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
- While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
- About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
- Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
- Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
- Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
Nutrition Facts : Calories 278.1, Fat 12.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 101.6, Carbohydrate 25.6, Fiber 1.7, Sugar 14.8, Protein 17.2
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
BAKED TOFU
Delicious warm or cold. A staple for every vegan kitchen!
Provided by Teri Rose Mibelli
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g
ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH
A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
- Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
- Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
- Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.
Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4
VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY
Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.
Provided by Katherine Sacks
Categories No Meat, No Problem Thanksgiving Dinner Vegan Vegetarian Vegetable Tofu Pecan Mushroom White Wine
Yield 8 servings
Number Of Ingredients 37
Steps:
- For the tofurkey:
- Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
- Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
- Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
- Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
- Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
- Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
- Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
- Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
- Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
- For the gravy:
- Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
- Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
- Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
- Do Ahead
- Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.
Tips:
- Use extra firm tofu. This will help the tofu hold its shape and absorb the marinade better.
- Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
- Marinate the tofu for at least 30 minutes. This will help the tofu absorb the flavors of the marinade.
- Bake the tofu at a high temperature. This will help create a crispy exterior and a tender interior.
- Make sure the mushroom gravy is thick and flavorful. This will help to complement the tofu and make the dish more satisfying.
Conclusion:
Baked tofu with mushroom gravy is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of plant-based protein and is packed with flavor. The tofu is crispy on the outside and tender on the inside, while the mushroom gravy is rich and flavorful. This dish is sure to please everyone at the table, regardless of their dietary preferences.
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