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    You are in: Home / Recipes / Baked Tofu With Mushroom Gravy Recipe
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    Baked Tofu With Mushroom Gravy

    Baked Tofu With Mushroom Gravy. Photo by Sharon123

    1/1 Photo of Baked Tofu With Mushroom Gravy

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    sprout 13's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Dry the tofu and cut it into 4 thick slices.
    3. 3
      Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
    8. 8
      Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
    9. 9
      Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.

    Ratings & Reviews:

    • on April 04, 2013

      55

      Like others i added a garlic, i didn't have any yogurt so i used sour cream and it was still really tasty! I also added a little bit of vegetarian worcestershire sauce. Thanks for the recipe I will be using it often!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2009

      45

      This was good comfort food. I was a little skeptical that the tofu would crisp up in 35 minutes, so cut mine into 6 slabs instead of 4. The sauce came together quickly and I used diced baby portabellas instead of white button mushrooms. I subbed in soy milk. My sauce did end up a bit too thick, so thinned it out a bit before serving. It was tasty and comforting. I would make this again. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      45

      I used sesame oil (to marinate the tofu) and sesame seeds with the mushrooms. I think it gave it some nice extra flavor. I must admit that it was way too thick, although it may be due to the fact that I used soy milk instead of regular milk. I also recommend making sure the tofu is really dry, as mine fell apart. I think the flavoring was nice though, and I'll probably give it another shot with the proper ingredients because it was so easy...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Baked Tofu With Mushroom Gravy

    Serving Size: 1 (438 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 278.1
     
    Calories from Fat 115
    41%
    Total Fat 12.7 g
    19%
    Saturated Fat 5.0 g
    25%
    Cholesterol 19.5 mg
    6%
    Sodium 101.6 mg
    4%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 1.7 g
    6%
    Sugars 14.8 g
    59%
    Protein 17.1 g
    34%

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