Tofu Mushroom Recipe - The Plant Based School (2024)

Table of Contents

• Ingredients
• Instructions
• Serving suggestions
• More Tofu Recipes
• More Mushroom Recipes
• Storage
• Tofu Mushroom Recipe Recipe

Note: the texture of tofu is tender and not as chewy as real meat. For a chewy texture, more similar to meat, check out our seitan steaks recipe.

Mushrooms

You can get the mushrooms pre-chopped or chop them yourself at home.

Dried mushrooms

Dried mushrooms are optional; however, they add a ton of flavor to this recipe, and we recommend them. They are a natural umami booster and pack an intense mushroom flavor that fresh supermarket mushrooms often lack.

Dried mushrooms are easy to find in most supermarkets. Dried porcini mushrooms are best for Italian-inspired cooking; a dried wild mushroom mix also works well.

A small pack will go a long way, and you can make many other recipes with them, such as our mushroom pasta, tofu soup, mushroom risotto, savory chickpea crepes, and seitan steaks.

They need to be soaked for 10 minutes in 1/3 of a cup of hot water to release their intense flavor, which the other mushrooms will absorb.

If you don’t have dried mushrooms, you can replace them with a couple of tablespoons of soy sauce.

Garlic

We add a couple of crushed garlic cloves to cook the mushrooms and infuse a mild garlic flavor. For more garlic flavor, you can mince the garlic.

Olive oil

We use extra virgin olive oil to pan-fry the mushrooms and the tofu.

Tofu

Use firm tofu or extra firm tofu. It’s easy to cut them into slices and cook them as if they were small cutlets. This recipe won’t work with other types of tofu, such as silken or soft tofu.

Flour

We used a small amount of all-purpose flour to coat the tofu slices. This practice is also used in the Italian recipe of mushroom scaloppine, where the thin meat slices are coated in flour.

The flour adds creaminess to both the tofu slices and the mushroom sauce. It makes the meal feel homey and cozy.

To make this recipe gluten-free, substitute cornstarch for flour.

White wine

White wine is a staple in Italian cooking, but if you don’t drink wine, you can replace it with vegetable broth.

We use dry white wine to deglaze the pan with the tofu slices and add a touch of acidity and boost the flavor of the dish.

Vegetable broth

A small amount of vegetable broth helps create a pleasant mushroom sauce and prevents the tofu mushroom from getting dry. We use store-bought vegetable broth since this is a quick 30-minute recipe.

Parsley

Fresh flat-leaf parsley is such an essential ingredient with mushrooms that most supermarkets in Italy sell a few stalks of parsley together with the mushrooms.

And this tofu mushroom recipe is not complete without a handful of finely chopped flat-leaf parsley.

Salt and pepper

We use sea salt and freshly ground black pepper.

Soak thedried porcini mushroomwith hot water for10 minutes.

Note:adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavor of the dish.

To a large skillet (non-stick preferably), add1 tablespoon of olive oil,crushed garlic, andsliced mushrooms.Cook on high heat for 5 minutes, stirring often.

Add thesoaked dried mushroomsand their soaking water.Season withsaltandpepperand cook for another 5 minutes, or until there’s no excess water in the pan.

When the mushrooms are cooked, and most of their excess water has evaporated,transfer them to a bowl.

Cook the tofu

While the mushrooms cook,slice the tofuinto ⅙ to ¼ inch (0.5 cm) slices. There’s no need to press it or pat it dry.

We get 6 slices from 8 ounces of firm tofu (about half of a 16-ounce tofu block) and serve 3 slices per person.

Addall-purpose flourto a plate, thencoat each sliceof tofu in the flour.

On the same pan, add2 tablespoons of olive oil,then add thetofu slices.Cook the tofu slices on medium heat for about4 to 5 minutes, turning them once.

Season the tofu on both sides with salt and pepper.

When the tofu is almost ready,add the white wineto the pan and let it evaporate.

Add themushroomsto the tofu, add thevegetable brothand chopped parsley, and finish cooking for another2 minutes.

We recommend serving three slices of tofu per person, with some mushrooms on the side.

To make this tofu mushrooms recipe a complete dinner, serve it with a side of boiled rice or pasta.

To add even more vegetables, we can recommend a few simple salads and veggies to serve on the side. Check out our:

• Simple side salad – easy, quick, and crunchy.
• Italian salad with creamy Italian dressing
• Crunchy kale chips oven-baked with extra virgin olive oil
• Roasted artichokes – a delicious, earthy, and nutty side dish
• Cucumber and tomato salad – fresh, crunchy, and juicy
• Brussels sprout salad – made with raw shaved Brussels sprouts
• Roasted broccoli – simple and effective
• Roasted Brussels sprout – glazed with maple syrup

Curious to try more delicious tofu recipes? Take a look at these; they are all easy and tasty:

• Creamy lemon tofu made on a pan in no time
• Versatile fried tofu – you can add it to salads and more
• Sticky orange tofu with an irresistible sweet and sour sauce
• Tofu in pizzaiola sauce – another Italian classic made plant-based
• Scrambled tofu – a must try for breakfast or lunch
• Tofu salad – crunchy salad, tofu cubes, and creamy dressing
• Tofu meatballs in marinara sauce – perfect on pasta or in a sub
• Tofu soup – the easiest, most delicious tofu soup for every season

For more mushroom recipes, check out these dinner favorites:

• Creamy mushroom risotto with real Italian flavor and technique
• Savory pancakes with creamy mushroom filling
• Mushroom pasta with cherry tomatoes
• Mushroom bolognese sauce: a vegetarian alternative to bolognese sauce
• Mushroom alfredo with cream, mushrooms, and cheesy flavor

Store the pan-fried tofu with mushrooms for up to 24 hours in the fridge, best if in an air-tight container.

Reheat in the microwave for 2 minutes or on a pan with a drizzle of olive oil or a dash of water. We do not recommend freezing this recipe.