Baked Tofu With Mushroom Gravy

Total Time
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition


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

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!

frankieblackeye April 04, 2013

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.

zaar junkie March 29, 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...

angelicamarino March 22, 2009