Baked Tofu with Mushrooms
A delicious and nutritious baked tofu dish loaded with mushrooms, garlic, and cheese, perfect for busy weeknights.
Ingredients
For the Tofu Base
- 1 pack organic firm or extra firm tofu Make sure to press and drain before use.
- 1/2 lb organic baby Bella mushrooms You can use any mushrooms on hand.
- 4 cloves garlic Crushed.
- 1 1/2 cup marinara sauce Use any sauce you prefer.
- 1/4 teaspoon chili flakes Adjust according to your spice preference.
- 1/4 teaspoon salt Adjust to taste.
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 2-3 sprigs lemon thyme Optional; use fresh if possible.
- 1 to 1 1/2 cup cheese, shredded Use aged Provolone Cheese + Sharp Cheddar or any preferred cheese.
- 1 tablespoon olive oil
Instructions
Tofu Preparation
- In a large bowl, add about 3 cups of warm water and 2 tablespoons of salt. Stir.
- Place the tofu in the salted water for about 10 minutes.
- Press the tofu lightly with a heavy skillet or pot to remove excess water.
- Pat dry the tofu with a kitchen paper towel after pressing.
Assembling the Dish
- Preheat the oven to 350°F.
- In a baking dish, add 3-4 tablespoons of sauce. Place the tofu in the middle and drizzle half of the sauce over it.
- Clean the mushrooms, cut them in half, and crush the garlic cloves. Arrange them around the tofu.
- Sprinkle chili flakes, salt, pepper, and herbs around the dish before adding the remaining sauce.
- Shred the cheese if it’s not done already and drizzle olive oil over the ingredients.
- Bake on medium-low for 30-40 minutes, until mushrooms are cooked and cheese is melted to a golden hue.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months. Reheat directly from frozen.