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 

Yield: Serves 4

Baked Tofu with Mushrooms

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

Prep Time 5 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 55 minutes

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 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.

Did you make this recipe?

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Parsley and Lemon Baked Fish Fillets is a fantastic dinner idea. You can prep everything ahead for a quick and easy mean.

Simple, delicious and perfect weeknight meal. I absolutely love meals like this.

Not only that it doesn’t take too long to make it, but you have a full meal on the table in less than 45 minutes.

Additionally, you can also prepare ahead and just put it together. I served this one with roasted potatoes, quinoa, and brown rice.

As well as a salad on the side, and I must tell you that it was one delicious meal.

You can totally do this with salmon or any other fish. Actually, I make this often with salmon.

A couple of years ago, my youngest one started calling salmon a pink fish, and often he’d say “how about we get some pink fish for lunch”.

He was so cute when he suggested what we should eat.

So, now it is stuck with us… pink fish!
Anyhow, I hope you like this recipe… if you have any suggestions what I should make, do not hesitate to leave a comment.

Tap here for more Seafood Recipes

If you get inspired and make Parsley and Lemon Baked Fish Fillets, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking! 

Roasted Potatoes – RECIPE 

Quinoa and brown rice infused with garlic and basil. After cooking I just drizzled it with a bit of olive oil instead of using butter and stir before serving.

Yield: Serves 4

Parsley and Lemon Baked Fish Fillets

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Parsley and Lemon Baked Fish Fillets Recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 6 Fish fillets or more (I used Flounder)
• 1/2 tablespoon Olive Oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons minced Garlic
• 1 teaspoon onion powder/or 1/4 chopped fresh onion
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 1/2 teaspoon Ground Black Pepper
• 1/2 tablespoon butter melted

Garnish:

• Green onions

Instructions

1. MIX together in a jar: lemon juice, Olive oil, minced garlic, onion powder, black pepper and sea salt to taste (about 1/2 teaspoon, you can always add more salt later), dried parsley and chopped fresh parsley (Italian flat leaf). Shake a jar well.
2. Preheat the oven to 350F, and line the baking pan with parchment paper (easier cleanup and fish won’t stick).
3. Pour everything from the jar over fish, you may use frozen fish, but make sure it’s completely defrosted. Add a bit of butter on the top. and cover the baking sheet with aluminum foil just to prevent from burning.
4. Bake for about 25 minutes in the preheated oven.
5. Serve immediately with a drizzle of leftover oil/sauce and a few chopped scallions.

Notes

I used 6 fish fillets, and you could use any fish. I use salmon often.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Spaghetti Aglio e Olio with Shrimp is an amazingly delicious and easy meal. As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimp to it and I am a happy camper for life.

The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it.

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Also, it is best if you serve it 5 minutes after its done because it tastes so much better. Trust me on that one.

I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.

My family will never ever stick to portion size when it comes to pasta. We are true pasta lovers.

Our favorite dishes are Beef and Cheese Pasta, Pasta with Beef Sauce or Chicken Fettuccine Alfredo.

Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone.

If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.

If you make Spaghetti Aglio e Olio with Shrimp, please tag me on Instagram. @sandraseasycooking #sandraseasycooking.

Yield: Serves 4

Spaghetti Aglio e Olio with Shrimp

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Simple, easy and delicious pasta with shrimp.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 tbsp. EVOO
• 3 Garlic Cloves sliced or minced
• 4 Oz per person deveined medium-sized shrimp, tail-on
• ¼ tsp. Sea Salt or to taste
• ¼ tsp. Chili Pepper Flakes or chili powder
• 1 tbsp. Dried parsley or 1/3 Cup Chopped Italian Parsley
• 1 cup of Pasta water read below
• Freshly grated cheese - Grana Padano or Parm Cheese
• 1 lb. Spaghetti linguini could work well, too + water + salt

Instructions

1. Put a large pot of salted water on to boil. Add pasta to the boiling water.  Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
2. Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE 
3. Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
4. Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
5. When the pasta is not quite done but very close, bring the sauce to a rolling simmer, and then pull the pasta out a pot and add it to the skillet.
6. Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
7. Grate the cheese at the very end before serving and perhaps some more parsley.

Notes

Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce.

You would just need to scoop or ladle a cup or two before the pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.

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