Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

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 because 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 then 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.

Baked Tofu with Mushrooms

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 the last like 5-7 minutes unless you like mushy broccoli.


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 hard to believe that somebody never did. However, you’d be surprised how many times I was asked in the store how does it taste?

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.

Baked Tofu with Mushrooms

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!

Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

Yield: Serves 4
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.


  • 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


  1. 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.
  2. Preheat oven to 350F.
  3. Using a smaller baking dish, Add about 3-4 tablespoons of Roasted Pepper sauce.
  4. Place Tofu in the middle, and drizzle about half of the sauce over the Tofu and around the baking dish.
  5. Gently clean mushrooms and cut them into halves, peel garlic cloves and crush them.
  6. 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.
  7. Shred cheese, if it’s not shredded already and drizzle a bit of olive oil all over the ingredients.
  8. 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.


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).

21 thoughts on “Baked Tofu with Mushrooms”

  • This was delicious. I used a tofu press and pasta sauce. My non-vegetarian roommate went back for seconds. Reheated well the next day. Will be making again for guests.

  • I followed your technique but used my own sauce and in it I included mushrooms, peppers, zucchini and spinach. It is amazing. You gave me all kinds of ideas.! Thank you

  • This is really delicious! I used arrabiata sauce, and goat cheese, mozzarella, and parmesan. Next time I will cube the tofu, because I think that will facilitate serving and because it will allow the sauce flavor to permeate the tofu even more. I served it over garlic basil fettuccini. Thanks for a keeper!

  • I made this recipe tonight and it was amazing! I cubed the tofu after I pressed it and tossed it all together. Used vegan cheese and sprinkled panko breadcrumbs and vegan butter on top. So delicious!

    • I am so happy that you made it! Thank you so much for your feedback. I really appreciate it. If you have a pic please do share on Instagram @sandraseasycooking #sandraseasycooking thanks, again!!! Cheers 🙂

  • This was amazing. I used the lemon thyme and it truly enhanced the flavor. This recipe has to be done again for company!

  • I made this last night and LOVED it!! All the flavours and textures totally came together. I served it with a bit of pasta on the side and kale salad. Even my very picky 12 year old liked it. Thank you!!

    • Yes! I have never done that for this dish, however, you can freeze silken tofu and then thaw it. It gives it a chewier, meat-like texture. I would defrost it completely then squeeze out any access moisture.

  • I feel bad for this review after reading the others but not my best meal. I think the tofu should be baked first as it was too chewy. Will likely not make again

  • I loved this recipe. We have made it a number of times and it is consistently excellent. I had never brined tofu before but it really makes a difference. Thank-you so much for sharing this recipe.

  • This is such a delicious and simple recipe. I made this a while ago and loved it. I got some nice fresh mushrooms and this seemed like the perfect recipe to use them while they were fresh since it’s pretty quick and simple. As one of the other commenters suggested, I diced my tofu and tossed everything together in the dish. I didn’t use as much cheese so if you don’t eat cheese and don’t want to use vegan cheese – totally skip it! I think a bechamel sauce would be delicious over this too. I will be making this again and again and tweaking as I go. Next time, I’ll add zucchini! I think that will be the most perfect addition to this recipe. I will also use homemade marinara sauce when I have it on-hand, but I love how simple and quick this comes together. This would also be an excellent dish to serve to “meat-eaters” that might not otherwise eat tofu.

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