Baked Tofu with Mushrooms

The Story Behind the Recipe 💕

Some recipes are born out of pure craving — that irresistible pull for something hearty, savory, and comforting without being heavy. That’s exactly how this Baked Tofu with Mushrooms came to life in my kitchen.

It was one of those evenings when I opened my fridge and found a block of tofu, a handful of mushrooms, and not much else. I wanted something cozy but wholesome, a dish that would fill my belly without leaving me sluggish. I thought, “Why not roast them together?”

As the tofu baked and the mushrooms released their earthy aroma, the kitchen filled with the most comforting scent — nutty, garlicky, and just the right amount of savory. When I pulled that tray from the oven, golden cubes of tofu glistening beside caramelized mushrooms, it was love at first bite.

Now, it’s one of my go-to recipes for weeknight dinners and meal prep. It’s nourishing, flavorful, and completely plant-based — but so satisfying even the meat lovers in my family can’t resist. 💛

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What Makes This Recipe Special

• 🍄 Rich Umami Flavor: Mushrooms and soy create that deep, savory taste we all crave.
• 🥢 Perfectly Crispy Tofu: Baked, not fried — light, golden, and satisfying.
• 🧄 Simple Ingredients, Big Payoff: Just a few pantry staples make a gourmet-level dish.
• 🥬 Versatile: Great on rice, noodles, in wraps, or even on its own.
• 🌱 Completely Vegan & Gluten-Free: Healthy, hearty, and delicious for everyone!

This is one of those dishes that makes you fall in love with plant-based cooking — rich in texture, bursting with flavor, and wonderfully easy.

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Ingredients – Fresh, Simple & Full of Flavor

🧄 For the Marinade:

• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon maple syrup or honey
• 2 garlic cloves, minced
• ½ teaspoon fresh ginger, grated
• ½ teaspoon chili flakes (optional, for heat)

🍄 For the Main Dish:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 cups mushrooms (shiitake, cremini, or button), sliced
• 1 tablespoon olive oil
• 1 teaspoon cornstarch (optional, for extra crispiness)
• Salt and pepper to taste

🌿 For Garnish:

• Chopped green onions
• Toasted sesame seeds
• Fresh cilantro (optional)

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Step-by-Step Cooking Instructions

Step 1: Prep the Tofu

Press the tofu for at least 15–20 minutes to remove excess water (you can wrap it in a kitchen towel and place something heavy on top).

Cut into bite-sized cubes and pat dry — this helps achieve that irresistible golden crisp when baked.

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Step 2: Make the Marinade

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, ginger, and chili flakes.

Add tofu cubes to the bowl and toss gently to coat. Let it marinate for 15–30 minutes (or longer for deeper flavor).

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Step 3: Prepare the Mushrooms

In a separate bowl, toss the sliced mushrooms with olive oil, salt, and pepper.

Mushrooms will shrink as they bake, so don’t be afraid to use plenty!

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Step 4: Bake Everything

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

Spread the tofu on one side and mushrooms on the other in a single layer.

Sprinkle a little cornstarch over the tofu if you want it extra crispy.

Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and the mushrooms are beautifully roasted.

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Step 5: Combine & Glaze

Once baked, toss the tofu and mushrooms together in a large bowl. Drizzle with a spoon of leftover marinade or a touch of soy sauce for added flavor.

The tofu will soak up the savory glaze, while the mushrooms add that rich umami depth.

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Step 6: Garnish & Serve

Sprinkle with chopped green onions, sesame seeds, and fresh cilantro if you’d like. Serve warm and enjoy the harmony of flavors!

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Serving Suggestions – What to Pair It With

• 🍚 Steamed Jasmine or Brown Rice: Classic pairing that never fails.
• 🍜 Rice or Soba Noodles: For an Asian-inspired twist.
• 🥗 Over Greens: Serve on a bed of baby spinach or kale for a lighter meal.
• 🌯 In Wraps or Bowls: Add avocado, shredded carrots, and a drizzle of spicy mayo.
• 🍲 Alongside Soup: Especially miso soup or coconut tofu soup (like the one we just did 😉).

This dish transitions beautifully between cozy dinner, meal prep lunch, or even a high-protein snack!

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Customization & Variations

• 🧅 Add Veggies: Bell peppers, zucchini, or broccoli roast beautifully with tofu.
• 🌶️ Spicy Lover’s Version: Add sriracha, gochujang, or chili oil.
• 🧄 Garlic Explosion: Add extra minced garlic before baking for deeper flavor.
• 🍋 Zesty Twist: A squeeze of lemon or lime before serving brightens everything up.
• 🧆 Protein Boost: Add edamame or tempeh for an extra filling version.
• 🥢 Glazed Option: Whisk 1 tsp cornstarch into leftover marinade, heat it in a pan until thickened, then toss baked tofu and mushrooms in it for a sticky glaze.

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Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Tofu freezes surprisingly well! Freeze for up to 2 months, thaw overnight before reheating.
• Reheat: Pop into the oven at 350°F (175°C) for 10 minutes or warm in a skillet to retain crispiness.

(Pro Tip: Toss with a splash of soy sauce or sesame oil before reheating to revive the flavors.)

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Nutritional Snapshot (Per Serving – Approx.)

• Calories: 280
• Protein: 18g
• Fat: 17g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 4g
• Sodium: 560mg

Packed with plant-based protein, healthy fats, and a satisfying umami flavor — a wholesome and balanced meal!

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Reader Q&A – Common Questions

1. Can I use soft tofu?
Not ideal — soft tofu will crumble during baking. Stick to firm or extra-firm for the best texture.

2. Do I need to press the tofu?
Yes! It’s the secret to getting that crisp, golden crust.

3. Can I use other mushrooms?
Absolutely — shiitake, oyster, portobello, or button all work beautifully.

4. Is this recipe vegan?
Completely! Just make sure to use maple syrup instead of honey.

5. Can I make it without an oven?
Yes! You can pan-fry the tofu and mushrooms until golden on the stove.

6. Can I make it spicier?
Add chili flakes, sriracha, or even a drizzle of chili crisp oil at the end.

7. How can I make the tofu crispier?
Toss in cornstarch before baking and avoid overcrowding the tray.

8. Can I marinate the tofu overnight?
Definitely — it’ll absorb more flavor that way!

9. Can I make this for meal prep?
Yes! It reheats perfectly and keeps its texture well for a few days.

10. What can I serve it with for a full meal?
Rice, noodles, or a crunchy Asian-style slaw — it’s delicious with almost anything.

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Final Thoughts 🍽️

This Baked Tofu with Mushrooms is proof that plant-based cooking can be bold, beautiful, and bursting with flavor. Every bite combines the crispiness of golden tofu with the deep, earthy umami of roasted mushrooms — a match made in flavor heaven.

It’s healthy comfort food at its finest — simple ingredients, big flavor, and minimal fuss. Whether you’re vegan, vegetarian, or just trying to eat more plant-based meals, this recipe is a total win.

So the next time you need something nourishing yet satisfying, grab that tofu block, a handful of mushrooms, and let your oven do the magic. You’ll be amazed how something so simple can taste so good. 💛

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Tried This Recipe? 💕

Did you make my Baked Tofu with Mushrooms?

📸 Snap a photo and share it on Pinterest, tagging @Granny’s Lil Kitchen — I’d love to see your beautiful creations!

Whether you added a spicy glaze, served it over noodles, or kept it classic with rice, your twist is what makes this recipe special.

Don’t forget to leave a comment, rate the recipe, and follow Granny’s Lil Kitchen for more cozy, wholesome meals straight from my kitchen to yours. 🌿🍄