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You would be quite surprised how tasty this is. Baked Tofu with Mushrooms slow-cooked in Roasted Pepper Sauce is such an easy meal to make.
I know this might be unusual to see, but trust me this was really delicious.
Sometimes I want to make one thing and end up making something completely different. This recipe actually came out of a pure experiment.
I wanted to make crispy tofu for my salad, but when I opened that box of tofu, I thought why not try this?
That’s cooking for me, always experimenting, trying something new and if it’s good I make it again and watch the reaction of my taste testers.
If you are following me, you know that both of my boys dislike mushrooms, but Aleks loves Tofu so four of us enjoyed it except for Daniel, my youngest one.
I believe that you could add other vegetables, like cauliflower, peas, green beans, carrots, leafy greens, etc.
For broccoli, I would suggest adding them for the last 5-7 minutes unless you like mushy broccoli.
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I went with just mushrooms because I love them and they enchase the flavor of this dish.
Now, if you’ve never tried tofu, I know it’s hard to believe that somebody never did. However, you’d be surprised how many times I was asked in the store how it tasted.
Tofu might look like a block of softer cheese, but it does not taste like cheese whatsoever. It does not have any flavor that I could point my finger at the certain food.
That’s why it is amazing with other flavors because it absorbs whatever you are using.
For example, if you are going to add to some spicy soup, it will pick up all that spicy flavor of the soup, in this case, it absorbed the aroma and the taste of roasted pepper sauce. It was rather amazing.
If I am making something like this, either baked or smoked tofu, which I will post in the near future, I prep my tofu. I use organic firm or extra firm tofu because it holds the shape better.
I will explain in the recipe how I prep my tofu and of course, how I make this dish. It is super easy!
If you try my Baked Tofu with Mushrooms recipe, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance!
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 55 minutes
This sauce is absolutely amazing! You just want to dip the tofu in that sauce and enjoy it fully.
Ingredients
- 1 pack organic firm or extra firm tofu
- 1/2 lb organic baby Bella mushrooms or any on hand, (approximately 1/2 pack)
- 4 Garlic Cloves crushed
- 1 1/2 cup roasted pepper pasta sauce (marinara sauce would do it too)
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2-3 Sprigs lemon thyme optional, I used fresh
- 1 1/2 cup cheese shredded (I used aged Provolone Cheese + Sharp Cheddar); You may use any that you like or have. Dairy-free would do if you do not consume dairy.
- 1 tablespoon Olive Oil
Instructions
- Tofu Prep: In a large bowl add about 3 cups of warm water and 2 tbsp Salt (I used sea salt); Stir. Take Tofu out of the package and place it in the salted water for about 10 minutes. Take it out after 10 minutes, and press lightly tofu block with either heavy skillet or a heavier pot to remove excess water (you can use tofu press if you have one). You can keep it under heavy pot/skillet for an additional 5 minutes. Using kitchen paper towel pat try tofu.
- Preheat oven to 350F.
- Using a smaller baking dish, Add about 3-4 tablespoons of Roasted Pepper sauce.
- Place Tofu in the middle, and drizzle about half of the sauce over the Tofu and around the baking dish.
- Gently clean mushrooms and cut them into halves, peel garlic cloves and crush them.
- Add Mushrooms and garlic around tofu and add chili flakes, salt, pepper, and herb. Arrange nicely and equally all around tofu and mushrooms and garlic. Then add the rest of the sauce over it. Spread and move around tofu and mushrooms so everything could get at least partly coated with the sauce.
- Shred cheese, if it’s not shredded already and drizzle a bit of olive oil all over the ingredients.
- Bake on medium-low for 30-40 minutes. It depends on your oven. Mushrooms should be completely cooked and cheese melted with a deep golden hue. Just keep your eye on it after a 30-minute mark.
Notes
Any leftovers, cover, and place in the fridge.
If you do not eat dairy, try one that is dairy-free (Daiya makes vegan/dairy-free cheese).
Did you make this recipe?
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FAQs
First off, you may have not baked your tofu at a high enough temperature. High heat is important for getting your tofu to turn out nice and crispy. Aside from that, I think it's important to coat the tofu in something to help it crisp up.
Why is my baked tofu rubbery? ›
And then you had to bake it and then flip it. And when it came out, it was absolutely perfect, and I absolutely loved it. Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat.
What is the secret to cooking tofu? ›
Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.
How do you know when tofu is done baking? ›
Allow tofu to cook, undisturbed for about 4-5 minutes or until the underside is golden brown and crispy. Step 2: Flip the tofu pieces and season the cooked side with salt. Allow the second side to cook for an additional 4 minutes or until the second side is golden brown and crispy.
Can you bake tofu to dry it out? ›
The best way to get your tofu nice and crisp, without the need for any flours or coatings or frying, is to just bake in a hot oven for 25-30 minutes, depending on brand. It almost dehydrates the tofu a bit making the outside nice and firm.
Is it better to fry or bake tofu? ›
It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.
What not to mix with tofu? ›
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Do you have to press tofu before baking? ›
Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.
What to season tofu with? ›
Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.
What can I add to tofu to make it taste better? ›
Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.
Why is my baked tofu not crispy? ›
Here are a few tips to help you make sure your crispy baked tofu turns out perfect: Make sure to press the tofu. This really is essential for removing excess moisture and getting that crispy texture. Use extra-firm tofu.
What happens if you don't drain tofu before cooking? ›
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
What is the cooking time for tofu? ›
Heat vegetable oil in a large nonstick skillet over medium-high. Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam). Cook the tofu until golden brown, 3 to 4 minutes per side.
Why is my tofu so soft? ›
But there are varieties typically ranging from silken, soft, medium, firm, extra firm, and super firm. These are all the same kind of tofu, they just have varying amounts of water pressed out of them. The more water, the softer it is. The less water, the firmer it is.
Why is my tofu not crispy air fryer? ›
Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook.
How long to press tofu for crispy? ›
How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.
Does freezing tofu make it crispier? ›
Freezing is one of the best ways to get the crispiest tofu without deep-frying.
