Golden Baked Tofu With Mushroom Gravy
Golden baked tofu with mushroom gravy makes a comforting plant-based dinner with crisp edges, savory sauce, and everyday ingredients. Serve with mashed potatoes.
By Nora Bellweather ·
Recipe
Golden Baked Tofu With Mushroom Gravy
By Nora Bellweather · American
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Serves
- 4
- Level
- Easy
Ingredients
- 28 oz extra-firm tofu, drained
- 3 tbsp olive oil, divided
- 2 tbsp low-sodium soy sauce, divided
- 2 tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp sweet paprika
- ½ tsp ground black pepper, divided
- 1 small yellow onion, finely diced
- 16 oz cremini or white button mushrooms, sliced ¼ inch thick
- 2 clove garlic, minced
- ½ tsp dried thyme
- 3 tbsp all-purpose flour
- 2 cup low-sodium vegetable broth
- tsp salt, to taste
- 2 tbsp chopped fresh parsley
Method
- 1
Wrap the drained tofu in a clean kitchen towel and press beneath a cutting board topped with a moderately heavy skillet for 15 minutes.
- 2
Heat the oven to 425°F and line a 13-by-18-inch rimmed metal baking sheet with parchment paper.
- 3
Pat the tofu dry and cut each block crosswise into approximately 8 slabs, about ½ inch thick.
- 4
Whisk 1 tablespoon olive oil and 1 tablespoon soy sauce in a large bowl, then gently turn the tofu slabs in the mixture to coat.
- 5
Mix the cornstarch, garlic powder, paprika, and ¼ teaspoon black pepper in a small bowl, then sprinkle over the tofu and gently turn until a thin coating clings to each piece.
- 6
Arrange the tofu in a single layer on the prepared baking sheet, leaving space between the pieces.
- 7
Bake for 18 minutes, then turn each piece with a thin spatula and bake for another 15–17 minutes, until the edges are golden and the surfaces feel firm.
- 8
While the tofu bakes, heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium heat and cook the onion for 4–5 minutes, stirring occasionally, until softened.
- 9
Add the mushrooms and cook over medium-high heat for 8–10 minutes, stirring occasionally, until their liquid has evaporated and patches of brown appear.
- 10
Stir in the minced garlic and dried thyme and cook for 30 seconds.
- 11
Sprinkle the flour over the mushrooms and stir constantly for 1 minute, until no dry flour remains.
- 12
Gradually pour in the vegetable broth while stirring, scraping up any browned bits from the bottom of the skillet.
- 13
Stir in the remaining 1 tablespoon soy sauce and ¼ teaspoon black pepper, then simmer over medium-low heat for 5–8 minutes, stirring frequently, until the gravy coats the back of a spoon.
- 14
Taste the gravy and add salt as needed; if it is too thick, stir in water 1 tablespoon at a time.
- 15
Divide the baked tofu among four plates, spoon the mushroom gravy over part of each portion, and scatter with parsley.
The story behind it
Golden tofu cutlets and a skillet of mushroom gravy make a cozy dinner with familiar ingredients. The tofu bakes while you make the gravy, so everything comes together without much juggling. Add mashed potatoes or rice to catch the extra sauce.
Golden Edges and Plenty of Gravy
This recipe gives tofu two distinct textures: lightly crisp edges from the oven and a tender center underneath the gravy. A thin coating of cornstarch helps the surface brown without a thick breading. Leaving space between the pieces matters just as much as the coating; crowded tofu traps moisture instead of letting it evaporate.
The gravy gets its color and depth from browned mushrooms, onion, and a little soy sauce. Cook the mushrooms until their released liquid has evaporated before adding flour. This keeps the gravy from tasting watery and gives the flour a chance to blend with the oil in the skillet.
Useful Swaps and Serving Ideas
- Tofu: Extra-firm tofu holds its shape well. Super-firm, vacuum-packed tofu also works and usually needs only a thorough pat dry rather than pressing.
- Mushrooms: Cremini mushrooms make a darker gravy, while white button mushrooms give a lighter result. Either is easy to find and works well here.
- Broth: Use a vegetable broth you enjoy on its own. Low-sodium broth lets you control the seasoning after the gravy reduces.
- Herbs: Replace the dried thyme with 1½ teaspoons of chopped fresh thyme. Fresh parsley adds color at the table but can be left out.
- On the side: Serve with mashed potatoes made with vegan butter and unsweetened plant milk, steamed green beans, roasted carrots, or cooked rice.
Make-Ahead and Storage
The gravy can be made up to three days ahead. Refrigerate it in a covered container, then warm it in a saucepan over medium-low heat, stirring in a splash of water or broth to loosen it. Store leftover tofu separately from the gravy for up to four days in the refrigerator.
For the best texture, reheat tofu on a baking sheet at 400°F for 8–12 minutes, until hot throughout. A microwave is convenient, but the edges will soften. Spoon the reheated gravy over the tofu just before serving.
Frequently Asked Questions
Can I make this gluten-free?
Use gluten-free tamari instead of soy sauce and check the broth label. Replace the all-purpose flour with a gluten-free all-purpose flour blend suitable for thickening sauces.
Do I need a tofu press?
No. Wrap the tofu in a clean kitchen towel and place a cutting board and a moderately heavy skillet on top. Keep the stack stable and avoid so much weight that the tofu cracks.
Why is my tofu pale?
Excess moisture, crowded pieces, or an oven that has not fully preheated can slow browning. Use a large metal baking sheet and give each piece some open space.
How can I adjust the gravy thickness?
Gravy thickens as it cools. Stir in broth one tablespoon at a time if it becomes too thick, or simmer it uncovered a little longer if it is too thin.
Serve the tofu with a generous spoonful of mushroom gravy, leaving a few golden edges uncovered. Bring any extra gravy to the table for the potatoes.
