6 Reviews

SO simple and delicious! I love how healthy this recipe is, nevermind how flavorful! We omitted the honey (decided against it) and served this with rice and ended with a wonderful vegetarian meal complete in under one hour. It can be difficult to come up with a creative and complete meal without meat and this one makes it happen with ingredients I usually have on hand... excellent! Next time I will probably use less rice vinegar. **UPDATE** We have made this many times but the best was using 4T, vinegar, 1T maple syrup, and 1T. tahini.... all while omitting the olive oil..... DELICIOUS!

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JungleLove May 10, 2009

I made this recipe once and loved it, then tried it with cubed top sirloin beef steak instead of tofu and loved it even more! For the steak version, keep everything the same except reduce the baking time by 5 minutes for the meat (throw in the mushrooms at 15, not 20 minutes). I also tried sauteed spinach and served it with broad egg noodles.

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GourmetQueen January 11, 2009

I really liked this and it was so simple to make. I quartered my mushrooms and cubed my tofu and marinated it all together. I baked it on my silpat. It did not crisp up for me but I only had 30 to let it stay in the oven. No matter though as it tasted great. I had some later in the evening and it was even good cold. I decided not to add the oil(which may be why it did not crisp up) so I reduced the vinegar by 1 tablespoon. Thanks for the recipe.

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Cilantro in Canada November 07, 2008

Just made this and it was great. Both my children even loved it. Thanks for a good, healthy recipe with Tofu as the main ingredient.

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Darcy M. November 06, 2008

This marinade was really excellent. I used 4T of rice wine vinegar, 1T of maple syrup and used agave nectar in place of the honey to make this vegan. Sauteed the spinach in garlic and served it as a side with cous cous. The mushrooms were outstanding- the maple and agave almost caramelized them. Mmmm!

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EmilyStrikesAgain June 04, 2010

Really good! Loved the dressing. For some reason my tofu didn't firm up, even though I got as much moisture out of it as I could before marinating and baked it longer than the recipe stated. It was good, but not texture I was hoping for. The mushroom really added just the right touch. Thanks for sharing the recipe.

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Lucky in Bayview March 29, 2014
Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach