Hearty Herbed Baked Tofu with Mushroom Gravy

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by Maggie Turansky

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If you’re after a great alternative to a roast chicken dinner, then this tofu recipe may be the answer. Though the tofu itself doesn’t exactly taste like chicken, the texture and flavours associated with it are similar to what you would think of when having a roast dinner.

Topped with a luscious mushroom gravy, this is the perfect plant-based meal to serve those who don’t prefer to eat meat!

It leaves very little to be desired and it is a fulfilling and hearty meal sure to satisfy! Served alongside some mashed potatoes – or even parsnip, cauliflower or sweet potato mash (or sliced sweet potatoes!)- this is the perfect warming vegan main!

Baked Tofu in Gravy
Baked Tofu in Gravy

How to Make Herby Baked Tofu

This recipe is pretty easy, but it does require some significant marinating time so make sure to plan in advance.

You can mix the marinade in the morning before cooking or even the day before. The longer the tofu sits in the marinade, the better and more robustly flavoured the tofu will taste.

Making the marinade
Making the marinade

Use extra-firm tofu here – it helps to drain the water by placing something heavy on top of it for about 20 minutes, but it isn’t altogether necessary, especially if you have a longer time to marinate.

In a dish, mix together some soy sauce, lemon juice, lemon zest, olive oil, some chopped fresh sage and thyme, dijon mustard and some grated garlic. Whisk all of this until well combined and then add your tofu to the dish.

Adding the tofu to the marinade
Adding the tofu to the marinade

Make sure that the tofu is completely coated in the marinade and then let it sit in its flavourful little bath for around 8 hours. More time will ensure that the tofu is all the more flavourful, but don’t stress if it only sits in the marinade for a few hours – any time at all is going to help!

When it’s time to start cooking, preheat your oven to 180°C/350°F. Remove the tofu from the marinade and pat it dry. Then, add it to a large bowl and drizzle over some olive oil along with a bit of cornstarch.

Adding oil & cornstarch to the tofu
Adding oil & cornstarch to the tofu

The latter ingredient will aid in giving the tofu a nice, crisp exterior once baked.

Arrange the tofu on a baking sheet and transfer to the oven. Bake for about 30 minutes – flipping halfway through – until it’s crisp, puffed and golden.

Baking the tofu
Baking the tofu

While your tofu is in the oven, go ahead and make your mushroom gravy. I have an entire post and recipe outlining this process as it goes with far more things than just this baked tofu! You can also make the gravy ahead of time and use this time to simply reheat it.

Once your tofu is out of the oven, top it with the gravy and serve immediately!

Baked Tofu in Mushroom Gravy

Herbed Baked Tofu with Mushroom Gravy

This baked tofu is marinated in a flavourful blend that mimics the flavours and highlights of a roasted chicken. Slow baked in order to get the absolutely best texture, this is an excellent option for a plant-based main meal.
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Servings 2
Prep Time 5 minutes
Marinating Time 8 hours
Total Time 8 hours 35 minutes


  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil divided
  • 2 tsp fresh sage finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp lemon zest
  • ½ tsp dijon mustard
  • 2 cloves garlic grated or very finely minced
  • 300 g (10.5 oz) extra firm tofu drained & cut into 4 equal pieces
  • 1 tsp cornstarch/cornflour
  • Mushroom gravy for serving


  • In a large shallow dish, whisk together the soy sauce, lemon juice, 1 tbsp of olive oil, the sage, thyme, lemon zest and dijon mustard along with a generous grind of dijon mustard.
    Making the marinade
  • Add the tofu and ensure that it is evenly coated in the marinade. Allow to marinate for at least 8 hours and up to 24 hours. To ensure even coverage, transfer to a zip-top bag and let sit in the refrigerator.
    Adding the tofu to the marinade
  • Preheat oven to 180°C/350°F. Remove the tofu from the marinade and pat it dry lightly with paper towels. Move the tofu to a large bowl or baking sheet and drizzle with the remaining 1 tbsp of olive oil and coat evenly with the cornstarch/cornflour
    Adding oil & cornstarch to the tofu
  • Transfer the tofu to a parchment-lined baking sheet and bake until puffed, golden and crispy – about 30 minutes – flipping the tofu over halfway through.
    Baking the tofu
  • While the tofu is baking, make the mushroom gravy. As soon as the tofu is finished, top with the gravy and serve immediately.
    Mushroom Gravy


Calories: 235kcal | Carbohydrates: 7g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1617mg | Potassium: 322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

The delicious baked tofu is an excellent, hearty recipe for those who want similar flavours to a roasted chicken or turkey with gravy but want to stay plant-based. It’s sure to quickly become one of your favourites.

Are you looking for an excellent recipe for baked tofu? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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