cooking · Dinner

Baked Tofu and Mushroom Stroganoff

After seeing That Was Vegan’s post the other day on Baked Garlicky Tofu, I was inspired to bake up some tofu. I love their method, it is easy and bakes up while you putter in the kitchen. You can easily enough make it in advance also.

Baked Tofu


  • 14 to 16 ounce package firm or extra firm tofu, preferably organic/non-GMO
  • 1 small lemon, juiced (about 2 Tbsp)
  • 1 Tbsp soy or tamari sauce
  • 2 tsp granulated garlic
  • 1 tsp sesame oil (used black)
  • ½ tsp ground black pepper


Drain the tofu, place in a fine mesh strainer over a bowl, place in refrigerator  and allow to drain, flipping over periodically  Drain the bowl as needed. I allowed mine to drain for about 6 hours. You might also want to put a plate on top and a heavy can on top to press it more.

Preheat oven to 350°, line a baking sheet with foil, spritz or brush lightly with oil.

Slice the tofu into 8 slices, about ½” thick. Lay on the baking sheet and gently poke holes in them with the tines of a fork.

Stir the sauce together, brush on half of it on the tofu slices (brush the sides as well, reserve the remaining sauce.

Bake for 20 minutes. Remove and gently flip the tofu over. Prick holes as before and brush on the remaining sauce.

Bake for 20 minutes more, flip gently again, bake for 20 minutes more.

Remove and cut into desired cubes (or serve whole as well).

Serves 4 as “tofu steaks” or as equivalent of 1 pound meat in recipes.


I decide to pair the baked tofu with a creamy stroganoff sauce full of vegetables. While I made mine with Green Valley Organic sour cream, it can be made with yogurt, or non-dairy yogurt to be vegan. Green Valley sour cream is amazing. It is thick, velvety and so tangy. It was well worth the naughty feeling while eating dinner.

Baked Tofu and Mushroom Stroganoff 


  • 1 batch baked tofu, cut into small cubes
  • 13.25 ounce package multi-grain corkscrew pasta
  • 2 Tbsp olive oil
  • 8 ounces mushrooms, sliced
  • 1 large onion, peeled and chopped
  • 1 bell pepper, seeded and chopped
  • 3 Tbsp white whole wheat flour
  • 2 Tbsp tomato paste
  • 2 tsp paprika
  • 1 tsp granulated garlic
  • 1 tsp dried thyme
  • ½ tsp ground black pepper
  • Fine sea salt, to taste
  • 2 Tbsp dried parsley
  • 2 cups milk (used unsweetened almond)
  • 1 cup sour cream or plain yogurt (dairy or non-dairy)


Bring a large pot of lightly salted water to boil. Add pasta and cook as directed, drain.

Meanwhile, heat a large skillet over medium. Add oil, mushrooms, onion and pepper, sauté until tender.

Sprinkle flour on and work in till cooked (a few minutes), then whisk in tomato paste and seasonings, cook for a minute.

Whisk in milk till smooth, reduce to medium-low, let cook to thicken, then stir in sour cream, heat through.

Gently stir in ¾ of the tofu, season to taste with salt. Stir the pasta in, top with more parsley if desired and serve.

Serves 4.


FTC Disclaimer: We received product used in the recipes for recipe development/review.

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