If you’re looking for a simple yet incredibly flavorful dish, you have to try this Baked Tofu with Mushrooms slow-cooked in delicious sauce. You might be surprised just how delicious this combination is!
This dish is a true kitchen experiment turned family favorite. It’s a hearty, plant-based recipe that’s both easy to make and packed with flavor.
Whether you’re a tofu lover or someone just starting to experiment with meat alternatives, this recipe will show you how versatile tofu can be.
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I decided to refresh the pictures for this recipe because it’s been so popular over the years—and it deserves the attention!
The idea for this recipe came purely by chance. I originally planned to make crispy tofu for a salad, but when I opened that box of tofu, I thought, Why not try something different?
This is the beauty of cooking—experimenting, getting creative, and turning unexpected ideas into delicious meals.
If you follow me, you probably know my boys aren’t fans of mushrooms, though Aleks enjoys tofu. This meal was a hit with most of the family, except my youngest, Daniel, who still steers clear of mushrooms.
Ingredient Variations –
While I used mushrooms for this recipe because they add a rich, meaty texture and enhance the flavor, you can easily customize this dish with other vegetables.
Consider adding:
- Cauliflower
- Peas
- Green beans
- Carrots
- Leafy greens
If you’re using broccoli, I recommend adding it during the last 5–7 minutes of cooking to avoid it becoming too mushy (unless you like it that way!).
Why Mushrooms and Tofu Work So Well Together?
Mushrooms are one of my go-to meat replacements, offering a satisfying bite and deep umami flavor. When paired with tofu, which absorbs the sauce’s flavors beautifully, the combination is simply irresistible.
If you’ve never tried tofu before, you might wonder what it tastes like. Tofu doesn’t have much flavor on its own, which makes it the perfect blank canvas.
It soaks up whatever seasonings or sauces you pair it with, making it incredibly versatile in dishes like this.
Tips for Perfect Tofu:
- Press the tofu to remove excess water. This helps it bake up with a firmer texture.
- Don’t skip seasoning! Whether you marinate it beforehand or coat it with any type of sauce, tofu thrives on added flavor.
This Baked Tofu with Mushrooms in Roasted Pepper Sauce is a fantastic plant-based option for a quick weeknight dinner or a flavorful weekend meal.
Whether you’re cooking for tofu skeptics or seasoned fans, this dish is sure to impress.
What’s your favorite way to cook tofu? Let me know in the comments, and don’t forget to share this recipe with friends who love experimenting in the kitchen!
If you try my Baked Tofu with Mushrooms let me know, and don’t forget to follow me on Instagram, Facebook, Pinterest, or TikTok; search @sandraseasycooking
Thank you so much in advance!
Happy Cooking!
– Sandra
Baked Tofu with Mushrooms
This sauce is absolutely amazing! You just want to dip the tofu in that sauce and enjoy it fully.
Ingredients
- 1 pack organic firm or extra firm tofu
- 1/2 lb organic baby Bella mushrooms or any on hand, (approximately 1/2 pack)
- 4 Garlic Cloves crushed
- 1 1/2 cup marinara sauce, or any other sauce
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2-3 Sprigs lemon thyme optional, I used fresh
- 1 to 1 1/2 cup cheese, shredded; I used aged Provolone Cheese + Sharp Cheddar. You may use any that you like or have. Dairy-free would do if you do not consume dairy.
- 1 tablespoon Olive Oil
Instructions
- Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); Stir. Take Tofu out of the package and place it in the salted water for about 10 minutes. Take it out after 10 minutes, and press lightly tofu block with either heavy skillet or a heavier pot to remove excess water (you can use tofu press if you have one). You can keep it under heavy pot/skillet for an additional 5 minutes. Using kitchen paper towel pat try tofu.
- Preheat oven to 350F.
- Using a smaller baking dish, Add about 3-4 tablespoons of sauce.
- Place Tofu in the middle, and drizzle about half of the sauce over the Tofu and around the baking dish.
- Gently clean mushrooms and cut them into halves, peel garlic cloves and crush them.
- Add Mushrooms and garlic around tofu and add chili flakes, salt, pepper, and herb. Arrange nicely and equally all around tofu and mushrooms and garlic. Then add the rest of the sauce over it. Spread and move around tofu and mushrooms so everything could get at least partly coated with the sauce.
- Shred cheese, if it’s not shredded already and drizzle a bit of olive oil all over the ingredients.
- Bake on medium-low for 30-40 minutes. It depends on your oven; 300 to 350 degrees Fahrenheit (148C to 176C). On a 10-point stove, turn the dial between 3 and 4 for medium-low heat. On a 6-point stove, turn it between 2 and 3.
- Mushrooms should be completely cooked and cheese melted with a deep golden hue. Just keep your eye on it after a 30-minute mark. If you are adding other vegetables then this might be different so just be aware of that.
Notes
Any leftovers, cover, and place in the fridge.
If you do not eat dairy, try one that is dairy-free (Daiya makes vegan/dairy-free cheese).
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 380Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 1097mgCarbohydrates: 22gFiber: 6gSugar: 10gProtein: 19g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
This was delicious. I used a tofu press and pasta sauce. My non-vegetarian roommate went back for seconds. Reheated well the next day. Will be making again for guests.
I followed your technique but used my own sauce and in it I included mushrooms, peppers, zucchini and spinach. It is amazing. You gave me all kinds of ideas.! Thank you
Yeyy! I am so happy to hear. I am here to give an idea and you guys to make it your own. Thank you so much for letting me know and for making it. :))
I’ve made this several times and I really like it. I have a question. Why do we soak it in wanna salt water.
Thanks
This is really delicious! I used arrabiata sauce, and goat cheese, mozzarella, and parmesan. Next time I will cube the tofu, because I think that will facilitate serving and because it will allow the sauce flavor to permeate the tofu even more. I served it over garlic basil fettuccini. Thanks for a keeper!
I made this recipe tonight and it was amazing! I cubed the tofu after I pressed it and tossed it all together. Used vegan cheese and sprinkled panko breadcrumbs and vegan butter on top. So delicious!
I am so happy that you made it! Thank you so much for your feedback. I really appreciate it. If you have a pic please do share on Instagram @sandraseasycooking #sandraseasycooking thanks, again!!! Cheers 🙂
This was amazing. I used the lemon thyme and it truly enhanced the flavor. This recipe has to be done again for company!
I made this last night and LOVED it!! All the flavours and textures totally came together. I served it with a bit of pasta on the side and kale salad. Even my very picky 12 year old liked it. Thank you!!
oh, my goodness… I am so happy to hear. We love this dish. Thank you so much for making it and for giving us feedback. I really appreciate it!!!!
Any suggestion what can I eat this dish with. ….Pasta ? Bread ??? Or Rice ???
I think all three that you said would work. The last time we had gluten-free pasta. Maybe smashed potatoes would work well too.
Just a question….. Could you use frozen tofu?
Yes! I have never done that for this dish, however, you can freeze silken tofu and then thaw it. It gives it a chewier, meat-like texture. I would defrost it completely then squeeze out any access moisture.
I feel bad for this review after reading the others but not my best meal. I think the tofu should be baked first as it was too chewy. Will likely not make again
I loved this recipe. We have made it a number of times and it is consistently excellent. I had never brined tofu before but it really makes a difference. Thank-you so much for sharing this recipe.
Amazing recipe. I made a vegan cashew roasted pepper sauce. Will definitely make again.
This is such a delicious and simple recipe. I made this a while ago and loved it. I got some nice fresh mushrooms and this seemed like the perfect recipe to use them while they were fresh since it’s pretty quick and simple. As one of the other commenters suggested, I diced my tofu and tossed everything together in the dish. I didn’t use as much cheese so if you don’t eat cheese and don’t want to use vegan cheese – totally skip it! I think a bechamel sauce would be delicious over this too. I will be making this again and again and tweaking as I go. Next time, I’ll add zucchini! I think that will be the most perfect addition to this recipe. I will also use homemade marinara sauce when I have it on-hand, but I love how simple and quick this comes together. This would also be an excellent dish to serve to “meat-eaters” that might not otherwise eat tofu.
Delicious and easy. I also put red peppers around with the mushrooms and added a little more sauce. The, I put it over pasta. Yum!! Thanks.
I am so glad to hear! Thanks for letting me know.
Why are you soaking and then pressing the tofu? I have been eating tofu for 20 years and never saw this done so I am curious. Ty
:)) I undertsnad! I soaked it in salted water because it absorbs a bit of saltiness, flavor.
Sandra, when you say bake it at “medium low”, what temperature is that exactly?
Sandra, please disregard my question. I just reread the recipe and I now see where it says to bake the dish at 350 degrees. ?
This is really good but you don’t need to soak it in salt water. It’s plenty flavorful with some herbs and the sauce, vegan cheese and veggies without adding extra salt.
Thank you, and that sounds good! Thank you for letting us know 🙂
I made this as written and served it with penne. It was delightful! My husband and I both loved it. I found the tofu took on a mozzarella-like flavor with these seasonings, so it all came together really nicely. A healthier take on Italian. Thank you!
That sounds delicious, and I am happy to hear you guys enjoyed it. I love adding pasta to this too!
This was delicious, I also cubed my tofu and it turned out great! Strangely enough I opened the fridge the other day and thought, “What can I make with tofu and mushrooms?!” A little while later I looked on my Pinterest account and the first pin was this recipe for tofu and mushrooms!! Magic!
Thank you!!
I am so glad you enjoyed it! Comments like yours make me so happy. Happy New Year!
I’ve been cooking with tofu for six years since becoming vegan. This recipe is,by far,one of the most delicious tofu meals I’ve made! The texture of the tofu is so good that even the tofu ‘avoiders’ should face their fear and cook it anyway! It’s so easy to prepare,economical,with no need to go hunting down weird ingredients! I love it!
This is the greatest compliment someone could ever get for one of their recipes. I appreciate you trying it so much! I’m thrilled that you enjoyed it.
This is soooo delicious. Love this recipe. I used all vegan cheese. Turned out spectacular. So easy to make. I’ll definitely be making this on a regular basis.
I am so happy to hear that Lori! Thank you so much for letting me know.
I am not in the US. Please can you tell me what 1 pack organic firm or extra firm tofu is in grams.
Thanks!
Hi, Lisa! Of course. We have regular 14 oz tofu block, which is 397g. I hope that helps! 🙂
@Sandra Mihic, Thanks!
We have enjoyed your recipe twice, so far! The second time I added chopped onion, a small amount of chopped green bell pepper, and 2 small zucchini. I also cut up the tofu into bite-sized pieces. It is a wonderful recipe that can be customized in so many ways. Thanks for the inspiration!
We have enjoyed your recipe twice, so far! The second time I added chopped onion, a small amount of chopped green bell pepper, and 2 small zucchini. I also cut up the tofu into bite-sized pieces. It is a wonderful recipe that can be customized in so many ways. Thanks for the inspiration!
I am so happy to hear that Melody! You are right it is super versatile. Thank you so much for the trust!