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Cream of mushroom tofu

Updated on November 17, 2014

Cream of mushroom tofu

5 stars from 2 ratings of Cream of mushroom tofu

Cream of mushroom tofu

Gathering just a few simple ingredients.
Gathering just a few simple ingredients. | Source
This is my new favorite tofu, made from sprouted bean. It's very firm and holds up well in my tofu recipes. It has a very nice mild flavor.
This is my new favorite tofu, made from sprouted bean. It's very firm and holds up well in my tofu recipes. It has a very nice mild flavor. | Source
I have sliced it and have placed it on a clean tea towel. To absorb any extra water. Preheat your oven, or in my case a small toaster oven to 425 degrees.
I have sliced it and have placed it on a clean tea towel. To absorb any extra water. Preheat your oven, or in my case a small toaster oven to 425 degrees. | Source
I then lay the other side of the tea towel over the tofu and added extra weight with the book. You can leave it like this while you prepare the other ingredients.
I then lay the other side of the tea towel over the tofu and added extra weight with the book. You can leave it like this while you prepare the other ingredients. | Source
Whisk together the poultry seasoning, salt and oil and then sit it aside while you cube the tofu.
Whisk together the poultry seasoning, salt and oil and then sit it aside while you cube the tofu. | Source
Take your tofu from the tea towel and cut it into bite size cubes. Add the cubes to the poultry seasoning, oil and salt mixture, and gently fold in the tofu.
Take your tofu from the tea towel and cut it into bite size cubes. Add the cubes to the poultry seasoning, oil and salt mixture, and gently fold in the tofu. | Source
It will look like this!
It will look like this! | Source
Add the tofu to an aluminum foiled lined baking dish and bake it at 425 degrees for 30 minutes.
Add the tofu to an aluminum foiled lined baking dish and bake it at 425 degrees for 30 minutes. | Source
While the tofu is baking, prepare the rest of the ingredients. Chop you onion and mince the garlic.
While the tofu is baking, prepare the rest of the ingredients. Chop you onion and mince the garlic. | Source
Slice and add the mushrooms. Your favorite mushroom or mushroom mix will work great in this recipe.
Slice and add the mushrooms. Your favorite mushroom or mushroom mix will work great in this recipe. | Source
Saute garlic, onions, and mushrooms.
Saute garlic, onions, and mushrooms. | Source
Add your cream of mushroom soup and stir to incorporate all the ingredients.
Add your cream of mushroom soup and stir to incorporate all the ingredients. | Source
It looks and smells amazing!
It looks and smells amazing! | Source
You can add your tofu to the mushroom mixture and add it to the top of the rice and mushrooms.
You can add your tofu to the mushroom mixture and add it to the top of the rice and mushrooms. | Source
You can also add the tofu and mushrooms to spatzele for a vegetarian German dish, or, over rice for a vegetarian American version of this mushroom cream sauce.
You can also add the tofu and mushrooms to spatzele for a vegetarian German dish, or, over rice for a vegetarian American version of this mushroom cream sauce. | Source
Your family will love the familiar flavors and your heart will love the low-fat tofu!
Your family will love the familiar flavors and your heart will love the low-fat tofu! | Source

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves 4-6 people

Cream of mushroom tofu

  • 1 block tofu, organic sprouted extra firm
  • 1 carton cream of mushroom soup, I like Pacific brand.
  • 1 eight ounce container mushooms, any mushroom you like!
  • 2 tablespoons poultry seasoning
  • 2 tablespoon peanut oil, divided, one tablespoon for tofu marinade and one for sauting the vegetables, any vegetable oil will work
  • 1/2 teaspoon salt
  • 4 or 5 cloves garlic, minced

Cream of mushroom tofu

  1. Open your package of tofu and drain the water into the sink. Slice the tofu about 3/8 of an inch thick. Place the sliced tofu on half a tea towel and fold the other half on top. Add weight (like a book) to help get out the extra water.
  2. While the tofu drains, prepare your vegetables. Slice the onions and mushrooms and dice the garlic. Set the vegetables aside.
  3. Heat your oven or toaster oven to 425 degrees. Take a medium sized bowl and whisk together the poultry seasonings, oil, and garlic. Chop your drained tofu into 1 inch pieces and toss in the bowl with the seasonings and oil. Line a small 9x9 inch baking dish with aluminum foil. Make sure the tofu is coated with a gentle stir. Add the tofu to the aluminum lined baking dish. Bake the tofu for 30 minutes. Stir the tofu gently at the 15 minute mark and return to oven for the last 15 minutes.
  4. While the tofu is baking, heat a large saute pan. Add a tablespoon of oil and heat to medium. Saute your onions and mushrooms until the mushrooms are just starting to lose their liquidity. Now add the garlic and saute another 3 minutes until the onions are translucent. You can then turn the heat to low, add the mushrooms to the soup. Keep the mixture warm until the tofu is done. You can eat the tofu on top or to the side or simply mix it in the soup, mushroom, onion and garlic mixture. You can serve it over rice, noodles, or spatzle.

Cream of mushroom tofu

I actually pulled inspiration for this recipe from two areas. First, I am always looking to re-create childhood comfort food in a healthy way, and second, I recently traveled to Germany. As a kid, baked chicken breast in cream of mushroom soup over rice was a favorite dish of mine. So on my recent German trip, my husband and I were strolling around a beautiful castle city on the banks of the Mosel river. We were looking for restaurants with vegetarian choices. We found a very busy, warm and inviting place but it was just too busy to accommodate us. We were so disappointed. It was old world German and we really wanted to eat there! So the next night we got there early and beat the crowds. It wasn't five minutes after we sat down the place was full! This must be THE place in town! We were the only foreigners! Thankfully my husband speaks a very passable German from living here in his wild teenage years. He is my editor by the way; I wonder if he we leave that last sentence! I ordered a mushroom dish and it was divine. I am sure it was more calories than I wanted to consume but, but hey, "when in Rome", right! The dish was creamy, with all sorts of local mushrooms served over spatzele. Spatzle is spelled with an umlout over the "a" but my computer does allow me to do that, so just imagine it's there. Spatzle is a traditional German noodle that can be made into lots of shapes. It is cooked as soon as it's prepared and is made from basic ingredients: flour, eggs, milk, soda water, salt and butter. It's heaven on a plate. If you ever get the chance to try it freshly prepared don't miss the chance. The dish I had at that restaurant inspired me to make something just as delicious but minus some of the fat and calories. This recipe fits the criteria. So now every time I prepare this dish, I am transported to the wonderful city of Cochem, Germany.

Comments

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    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      I hope you do try to let me know what you think!

    • MindbodyandFood4u profile image
      Author

      MindbodyandFood4u 3 years ago from Ohio

      I hope you do try it and report back! Thanks for visiting!

    • hostaguy profile image

      frank nyikos 3 years ago from 8374 E State Rd 45 Unionville IN 47468

      Looks yummy. I can't wait to try this.

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