Baked Tofu with Mushrooms

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 

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Yield: Serves 4

Baked Tofu with Mushrooms

Prep Time: 5 minutes

Cook Time: 35 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

This sauce is absolutely amazing! You just want to dip the tofu in that sauce and enjoy it fully.

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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

1. 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.
2. Preheat oven to 350F.
3. Using a smaller baking dish, Add about 3-4 tablespoons of sauce.
4. Place Tofu in the middle, and drizzle about half of the sauce over the Tofu and around the baking dish.
5. Gently clean mushrooms and cut them into halves, peel garlic cloves and crush them.
6. 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.
7. Shred cheese, if it’s not shredded already and drizzle a bit of olive oil all over the ingredients.
8. 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.
9. 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

4

Serving Size

1
Amount Per ServingCalories 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.

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