Our tofu mushroom recipe is an Italian-inspired meal, perfect for a quick and tasty everyday dinner.
You can make it in about 30 minutes with a few simple pantry ingredients.
Table of Contents
- Ingredients
- Instructions
- Serving suggestions
- More Tofu Recipes
- More Mushroom Recipes
- Storage
- Tofu Mushroom Recipe Recipe
Check out our best tofu recipe collection!
Tofu is usually associated with Asian cooking, especially stir-fries. However, thanks to its neutral flavor, it’s also perfectly suitable for other cooking styles, especially Italian.
Making our tofu mushroom recipe taste Italian it’s simple. Use a skillet instead of a wok. Substitute fresh ginger for fresh garlic. Green onions for Italian flat-leaf parsley. Sesame oil for extra virgin olive oil.
And for the rich, umami-loaded flavor of soy sauce, we use dried porcini mushrooms and their soaking water.
Our tofu mushroom recipe is the plant-based version of a famous Italian dish called “scaloppine ai funghi,” or mushroom scaloppini.
As Wikipedia perfectly puts it, “scaloppine is a type ofItaliandish that comes in many forms. It consists of thinly sliced meat, most oftenbeef,veal, orchicken, dredged inwheat flourandsautéedin variousreductionsauces.”
In this meal, we replace the meat with slices of firm tofu and follow the original Italian recipe for scaloppini almost to the letter.
We use simple pantry ingredients to recreate a beloved, classic Italian dish that you can serve for a quick and delicious dinner on some pasta or boiled rice.
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.
Ingredients
Mushrooms
You can use most types of fresh mushrooms for this recipe. We recommend white button mushrooms, cremini mushrooms, portobello mushrooms, oyster mushrooms, chanterelles mushrooms, white beech mushrooms, trumpet mushrooms, or a mix of one or more varieties.
We don’t recommend maitake, enoki, or shiitake mushrooms for this recipe, as they are not common in Italian cooking.
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.
Instructions
Cook the mushrooms
Soak thedried porcini mushroomwith hot water for10 minutes.
Note:adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavor of the dish.
To a large skillet (non-stick preferably), add1 tablespoon of olive oil,crushed garlic, andsliced mushrooms.Cook on high heat for 5 minutes, stirring often.
Add thesoaked dried mushroomsand their soaking water.Season withsaltandpepperand 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 tofuinto 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.
Addall-purpose flourto a plate, thencoat each sliceof tofu in the flour.
On the same pan, add2 tablespoons of olive oil,then add thetofu slices.Cook the tofu slices on medium heat for about4 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 wineto the pan and let it evaporate.
Add themushroomsto the tofu, add thevegetable brothand chopped parsley, and finish cooking for another2 minutes.
We recommend serving three slices of tofu per person, with some mushrooms on the side.
Serving suggestions
To make this tofu mushrooms recipe a complete dinner, serve it with a side of boiled rice or pasta.
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 dressing
- Crunchy kale chips oven-baked with extra virgin olive oil
- Roasted artichokes – a delicious, earthy, and nutty side dish
- Cucumber and tomato salad – fresh, crunchy, and juicy
- Brussels sprout salad – made with raw shaved Brussels sprouts
- Roasted broccoli – simple and effective
- Roasted 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
More Tofu Recipes
Curious to try more delicious tofu recipes? Take a look at these; they are all easy and tasty:
- Creamy lemon tofu made on a pan in no time
- Versatile fried tofu – you can add it to salads and more
- Sticky orange tofu with an irresistible sweet and sour sauce
- Tofu in pizzaiola sauce – another Italian classic made plant-based
- Scrambled tofu – a must try for breakfast or lunch
- Tofu salad – crunchy salad, tofu cubes, and creamy dressing
- Tofu meatballs in marinara sauce – perfect on pasta or in a sub
- Tofu soup – the easiest, most delicious tofu soup for every season
- Lemon Tofu
- Fried Tofu
- Orange Tofu
- Tofu with Pizzaiola Sauce
- Tofu Scramble
- Tofu Salad
- Tofu Meatballs
- Tofu Soup
More Mushroom Recipes
For more mushroom recipes, check out these dinner favorites:
- Creamy mushroom risotto with real Italian flavor and technique
- Savory pancakes with creamy mushroom filling
- Mushroom pasta with cherry tomatoes
- Mushroom bolognese sauce: a vegetarian alternative to bolognese sauce
- Mushroom alfredo with cream, mushrooms, and cheesy flavor
- Mushroom Risotto
- Savory Crepes
- Vegan Mushroom Pasta
- Mushroom Alfredo
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.
Tofu Mushroom Recipe
By: Nico Pallotta
4.96 from 21 votes
Ourtofu mushroom recipeis an Italian-inspired meal, perfect for a quick and tastyeveryday dinner.
You can make it in about30 minuteswith a fewsimple pantry ingredients.
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Servings: 2 people
Course: Main Course
Cuisine: International, Italian
Pin Print
Equipment
Large nonstick pan
Ingredients
- 20 ounces mushrooms white, brown, champignon, portobello, etc
- ¼ cup dried porcini mushrooms (optional) + 1/3 cup of hot water to soak them
- 2 cloves garlic
- 3 tablespoons olive oil 1 for the mushrooms, 2 for the tofu
- 8 ounces tofu firm
- ⅓ cup flour
- ⅓ cup white wine or vegetable broth
- ⅓ cup vegetable broth or water
- 1 handful parsley
- salt and pepper to taste
Instructions
COOK THE MUSHROOMS
Soak thedried porcini mushroomwith hot water for10 minutes.
Note: adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavour of the dish.
To a large skillet (non-stick preferably), add1 tablespoon of olive oil,crushed garlic,andsliced mushrooms.Cook onhigh heat for 5 minutes, stirring often.
Add thesoaked dried mushroomsandtheir soaking water.Season withsaltandpepperand cook foranother 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 tofuinto 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.
Addall-purpose flourto a plate, thencoat each sliceof tofu in the flour.
On the same pan, add2 tablespoons of olive oil,then add thetofu slices.Cook the tofu slices on medium heat for about4 to 5 minutes, turning them once.
When the tofu is almost ready,add the white wineto the pan and let it evaporate.
Add themushroomsto the tofu, add thevegetable brothandchopped parsley, and finish cooking for another2 minutes.
We recommend servingthree slices of tofu per person, with some mushrooms on the side.
Video
Tofu with Mushrooms | Easy dinner in 15 minutes
Notes
Nutrition Information is an estimate for 2 large portions of tofu with mushrooms.
Nutrition
Calories: 418kcal, Carbohydrates: 22g, Protein: 20g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 17g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1035mg, Dietary Fiber: 5g, Sugar: 7g, Vitamin A: 252IU, Vitamin B6: 0.4mg, Vitamin C: 10mg, Vitamin E: 3mg, Vitamin K: 46µg, Calcium: 166mg, Folate: 69µg, Iron: 4mg, Manganese: 0.3mg, Magnesium: 39mg, Zinc: 2mg
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You can make it in about 30 minutes with a few simple pantry ingredients.
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Categorized as:
30-Min Meals, Mains, Recipes, Tofu
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
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