Baked Tofu with Red Wine Mushroom Sauce


Gah it's been too long! I was going quite insane with my grant applications and other things involving the personal chef launch things that I just completely forgot to blog. Bad blogger! I also had to bring in my laptop (AGAIN) to get fixed for what I sincerely hope is the last time. So now I can really focus on getting back in the at-least-twice-a-week blogging habit. I'm planning to be doing that in the New Year since we're going to Calgary for a week and a half to celebrate the holidays. Anyone have restaurant recommendations for Calgary?

I decided to post about one of my most favorite dishes for this holiday season. I think it's pretty perfect to dish out as an easy holiday vegan main with all the yummy sides to go with. I served it with brown rice but it could go just as well, if not better, with mashed potatoes, carrot-turnip mash and stuffing.

Tofu is one of those things that I avoided for the longest time, I just had NO idea how to make it and have it actually taste good. Unlike my dog, the taste of raw tofu does not appeal to me at all. I found that the turick is to freeze, thaw and then press it before marinating. It makes a massive difference in taste and texture.

This sauce is rich, warm and satisfying. The combo of the meaty mushrooms and red wine just have people going for seconds and thirds. Just rememebr that if you don't enjoy the wine on it's own, you shouldnt be using it for cooking. I am a firm believer in using a high quality ingredient over something so-so and in this case it really does make a huge impact on the final meal.

Red Wine Mushroom Sauce

A rich and savory gravy served over baked tofu and brown rice for a very hearty meal.




  • 1 medium sweet onion - diced
  • 2 garlic cloves - minced
  • 1 lbs brown mushrooms - sliced
  • 1 cup red wine
  • 1 cup vegetable stock
  • 1 Tbsp rosemary
  • 2 Tbsp gluten-free flour
  • 1 recipe baked tofu - Details in Directions.
  • 4 cup brown rice - cooked
  • 2 stalks green onion - sliced
  • 1 Tbsp dried parsley


  • The best thing to do to get a great texture in your tofu is the freeze and thaw it before you press and marinate. So once it's unthawed completely, cut your block into 6 slices and press out as much water as you can just with your hands. Then, line a plate with some paper towel or a clean kitchen towel and wrap the tofu in it then put some heavy things on top. Leave it for at least an hour.
  • When that's done, make a marinade for the tofu. Feel free to use whatever you like here. I used a combo of braggs, miso broth, garlic, a dash of hot sauce and some red wine vinegar. Keep the tofu in that brew for at least an hour to overnight.
  • When ready, pre-heat the oven to 400F. Toss the tofu in a bit of rice flour and place on a parchment paper lined sheet. Baked for 20 minutes or until slightly crisp on the outside.
  • For the sauce, in a large pan, water-saute the onions until soft. Add in the garlic and cook about a minute, just until fragrant.
  • Toss in the mushrooms and let them cook until they release their moisture. Pour in the wine and stock and let it reduce to about half. If needed, add in the flour to thicken.
  • In a plate, lay down the dersired amount of rice and top it with the baked tofu. Drizzle the sauce overtop and garnish with green onions and parsley.