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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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    Units: US | Metric


    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


      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!

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    • on March 29, 2009


      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.

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    • on March 22, 2009


      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...

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    Read All Reviews (11)


    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
    Total Fat 12.7 g
    Saturated Fat 5.0 g
    Cholesterol 19.5 mg
    Sodium 101.6 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 1.7 g
    Sugars 14.8 g
    Protein 17.1 g

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