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Garlic Tofu and Mushrooms

3.06 from 58 votes
This dish pairs crispy tofu and mushrooms with a perfect creamy garlic sauce. It's a delicious main that's great served with green beans and mashed potatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Tofu
  • 1 (14-16 oz [396 - 453) block firm or extra firm tofu (sliced lengthwise into 4 equal slices and pressed)
  • 1/2 cup (60 g) cornstarch
  • 1 tsp ground garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 ounces (226 g) white mushrooms, sliced
  • 1/4 cup (56 g) vegan butter
Sauce
  • 3 tbsp (42 g) vegan butter
  • 1 head garlic, separated into bulbs and peeled
  • 3 tbsp (23 g) all-purpose flour
  • 2 cups (480 ml) plain unsweetened rice milk
  • 1 cup (240 ml) vegetable broth
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Fresh parsley and vegan parmesan, for topping (optional)

Method
 

Make the tofu:
  1. Use your hands to break each piece of tofu into 6-8 pieces, creating roughly torn chunks.
  2. Place the cornstarch, garlic powder, salt and pepper in a large bowl and whisk. Add the tofu and mushrooms and carefully stir to coat.
  3. Melt the butter in a large skillet over medium heat. Add the coated tofu and mushrooms and cook for 7-10 minutes, until lightly browned and crispy, stirring around often. Remove from the pan and set aside in a bowl for later.
Make the sauce
  1. Using the same skillet, melt the butter over low-medium heat. Stir in the garlic and cook for 5-7 minutes, stirring often, until lightly browned. Stir in the flour to make a roux. Stir in the vegetable broth, rice milk and lemon juice.
  2. Bring the heat to high and the mixture to a boil, stirring. Bring to low and simmer for about 4 minutes, stirring occasionally, until slightly thickened. Stir in the tofu and mushrooms and serve topped with salt, pepper, and fresh parsley, if desired.