Baked Tofu with Mushroom Gravy

Transform your weeknight dinners with this hearty and healthy Baked Tofu with Mushroom Gravy, a plant-based delight that’s packed with flavor and texture! Golden, crispy tofu cubes baked to perfection are paired with a luscious mushroom gravy featuring tender baby bella mushrooms, aromatic garlic, and a hint of thyme. This simple yet elegant recipe is ideal for vegans, vegetarians, and anyone looking to explore a savory, protein-rich meal. With its umami-packed gravy made from vegetable broth and soy sauce, this dish delivers comfort food reimagined—perfect when served over mashed potatoes, rice, or steamed veggies. Quick to prepare in under an hour, it’s a wholesome option for busy evenings or cozy gatherings.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 ounces firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 8 ounces baby bella mushrooms
• 1 small yellow onion, finely chopped
• 2 units garlic cloves, minced
• 2 cups vegetable broth
• 2 teaspoons soy sauce (for gravy)
• 1 tablespoon cornstarch (for slurry)
• 2 tablespoons water
• 0.5 teaspoons black pepper
• 0.5 teaspoons dried thyme
• 0 to taste salt

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Drain the tofu and press it for 15 minutes to remove excess moisture. Slice the tofu into 1-inch cubes.

Step 3

In a mixing bowl, combine 3 tablespoons of soy sauce and 2 tablespoons of olive oil. Gently toss the tofu cubes in this mixture to coat.

Step 4

Sprinkle 2 tablespoons of cornstarch over the tofu and toss again to form a light coating.

Step 5

Arrange the tofu evenly on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Step 6

While the tofu bakes, prepare the mushroom gravy. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 7

Add the finely chopped yellow onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.

Step 8

Add the sliced baby bella mushrooms to the pan and sauté until softened and browned, about 7-8 minutes.

Step 9

Pour in 2 cups of vegetable broth and 2 teaspoons of soy sauce. Add 0.5 teaspoons of black pepper and 0.5 teaspoons of dried thyme. Stir well and bring to a simmer.

Step 10

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering gravy, stirring constantly until thickened. Adjust seasoning with salt if needed.

Step 11

To serve, plate the baked tofu and generously spoon the mushroom gravy over the top. Optionally, garnish with fresh parsley for a pop of color.

Nutrition Facts

Serving size	897.9 grams (897.9g)

Amount per serving	% Daily Value*
Calories	638

Total Fat 33.10g	42%
Saturated Fat 5.30g	27%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 5827mg	253%
Total Carbohydrate 69.00g	25%
Dietary Fiber 9.90g	35%
Total Sugars 13.90g
Protein 20.20g	40%

Vitamin D 16IU	80%
Calcium 123mg	9%
Iron 5mg	28%
Potassium 2171mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 12.3%

Carbs: 42.2%