You can make it in about 30 minutes with a few simple pantry ingredients. Check out our best tofu recipe collection!
Ingredients
Instructions
Cook the mushrooms
Serving suggestions
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Storage
Store the pan-fried tofu with mushrooms for up to 24 hours in the fridge, best if in an air-tight container. Reheat in the microwave for 2 minutes or on a pan with a drizzle of olive oil or a dash of water. We do not recommend freezing this recipe. Note: the texture of tofu is tender and not as chewy as real meat. For a chewy texture, more similar to meat, check out our seitan steaks recipe. You can get the mushrooms pre-chopped or chop them yourself at home.
Dried mushrooms
Dried mushrooms are optional; however, they add a ton of flavor to this recipe, and we recommend them. They are a natural umami booster and pack an intense mushroom flavor that fresh supermarket mushrooms often lack. Dried mushrooms are easy to find in most supermarkets. Dried porcini mushrooms are best for Italian-inspired cooking; a dried wild mushroom mix also works well. A small pack will go a long way, and you can make many other recipes with them, such as our mushroom pasta, tofu soup, mushroom risotto, savory chickpea crepes, and seitan steaks. They need to be soaked for 10 minutes in 1/3 of a cup of hot water to release their intense flavor, which the other mushrooms will absorb. If you don’t have dried mushrooms, you can replace them with a couple of tablespoons of soy sauce.
Garlic
We add a couple of crushed garlic cloves to cook the mushrooms and infuse a mild garlic flavor. For more garlic flavor, you can mince the garlic.
Olive oil
We use extra virgin olive oil to pan-fry the mushrooms and the tofu.
Tofu
Use firm tofu or extra firm tofu. It’s easy to cut them into slices and cook them as if they were small cutlets. This recipe won’t work with other types of tofu, such as silken or soft tofu.
Flour
We used a small amount of all-purpose flour to coat the tofu slices. This practice is also used in the Italian recipe of mushroom scaloppine, where the thin meat slices are coated in flour. The flour adds creaminess to both the tofu slices and the mushroom sauce. It makes the meal feel homey and cozy. To make this recipe gluten-free, substitute cornstarch for flour.
White wine
White wine is a staple in Italian cooking, but if you don’t drink wine, you can replace it with vegetable broth. We use dry white wine to deglaze the pan with the tofu slices and add a touch of acidity and boost the flavor of the dish.
Vegetable broth
A small amount of vegetable broth helps create a pleasant mushroom sauce and prevents the tofu mushroom from getting dry. We use store-bought vegetable broth since this is a quick 30-minute recipe.
Parsley
Fresh flat-leaf parsley is such an essential ingredient with mushrooms that most supermarkets in Italy sell a few stalks of parsley together with the mushrooms. And this tofu mushroom recipe is not complete without a handful of finely chopped flat-leaf parsley.
Salt and pepper
We use sea salt and freshly ground black pepper. Note: adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavor of the dish. To a large skillet (non-stick preferably), add 1 tablespoon of olive oil, crushed garlic, and sliced mushrooms. Cook on high heat for 5 minutes, stirring often. Add the soaked dried mushrooms and their soaking water. Season with salt and pepper and cook for another 5 minutes, or until there’s no excess water in the pan. When the mushrooms are cooked, and most of their excess water has evaporated, transfer them to a bowl.
Cook the tofu
While the mushrooms cook, slice the tofu into ⅙ to ¼ inch (0.5 cm) slices. There’s no need to press it or pat it dry. We get 6 slices from 8 ounces of firm tofu (about half of a 16-ounce tofu block) and serve 3 slices per person. Add all-purpose flour to a plate, then coat each slice of tofu in the flour. On the same pan, add 2 tablespoons of olive oil, then add the tofu slices. Cook the tofu slices on medium heat for about 4 to 5 minutes, turning them once. Season the tofu on both sides with salt and pepper. When the tofu is almost ready, add the white wine to the pan and let it evaporate. Add the mushrooms to the tofu, add the vegetable broth and chopped parsley, and finish cooking for another 2 minutes. We recommend serving three slices of tofu per person, with some mushrooms on the side. To add even more vegetables, we can recommend a few simple salads and veggies to serve on the side. Check out our:
Simple side salad – easy, quick, and crunchy.Italian salad with creamy Italian dressingCrunchy kale chips oven-baked with extra virgin olive oilRoasted artichokes – a delicious, earthy, and nutty side dishCucumber and tomato salad – fresh, crunchy, and juicyBrussels sprout salad – made with raw shaved Brussels sproutsRoasted broccoli – simple and effectiveRoasted Brussels sprout – glazed with maple syrup
Side Salad
Italian Salad
Kale Chips
Roasted Artichokes
Cucumber Tomato Salad
Shaved Brussels Sprouts Salad
Roasted Brussels Sprouts
Roasted Broccoli
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