Baked Tofu With Mushroom Gravy

Baked Tofu With Mushroom Gravy created by Sharon123

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

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

@sprout 13
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@sprout 13
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"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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  1. frankieblackeye
    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!
  2. zaar junkie
    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.
  3. angelicamarino
    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...
  4. Jmommy209
    Yum. Easy, quick and tasty. I will definitely make this again.
  5. Sharon123
    Baked Tofu With Mushroom Gravy Created by Sharon123
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