Roasted Tofu with Mushroom
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just under an hour and tastes restaurant quality. Roasted tofu with mushroom is a satisfying vegetarian main that's packed with umami flavor from the combination of cremini and oyster mushrooms, which are wonderful sources of B vitamins and antioxidants. The tofu gets wonderfully crispy on the outside while staying tender inside, and the ginger garlic marinade brings everything to life. Best of all, it's incredibly budget friendly since tofu and mushrooms are affordable staples I always have on hand.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cubed into 1-inch pieces)
- 1½ poundscremini mushrooms(halved or quartered)
- 8 ouncesoyster mushrooms(torn into bite-sized pieces)
- 4 tablespoonsolive oil
- 3 tablespoonstamari or soy sauce
- 1½ tablespoonsrice vinegar
- 4 clovesminced garlic
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- ½ teaspoonblack pepper
- ¾ teaspoonsea salt
- 3green onions(sliced for garnish)
- 1½ tablespoonssesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the pressed tofu cubes dry with paper towels to remove excess moisture, which will help them achieve a crispier exterior when roasted.
Tip: Pressing the tofu for at least 15 minutes before roasting is key to getting golden, crispy edges.
- 2
On a large baking sheet, toss the tofu cubes with 2 tablespoons of olive oil, salt, pepper, and half of the thyme. Spread them out in a single layer and roast for 20 minutes.
Tip: Keep the tofu pieces separated on the sheet for even browning.
- 3
While the tofu roasts, combine the tamari, rice vinegar, minced garlic, fresh ginger, maple syrup, and sesame oil in a small bowl to create your glaze. Set aside.
Tip: This glaze brings all the umami flavors together beautifully.
- 4
After 20 minutes, remove the baking sheet from the oven and push the tofu to the sides. Add the mushroom pieces to the center and toss them with the remaining 2 tablespoons of olive oil, remaining thyme, salt, and pepper.
Tip: The mushrooms need less cooking time than the tofu, so add them halfway through.
- 5
Return the baking sheet to the oven and roast for another 12-15 minutes until the mushrooms are tender and the tofu is deeply golden on all sides.
Tip: The mushrooms should be slightly caramelized and the tofu edges should be crispy.
- 6
Remove from the oven and immediately pour the garlic-ginger glaze over the hot tofu and mushrooms, stirring gently to coat everything evenly.
Tip: Pour the glaze while everything is hot so it coats and clings to each piece.
- 7
Transfer to a serving platter and garnish generously with toasted sesame seeds and sliced green onions before serving.
Tip: The fresh green onions add a bright, oniony contrast to the rich roasted flavors.
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