Marinated Tofu and Mushroom Gravy
Maggie Baird
Yields: 8-12 servings


  • 2 packages of refrigerated, water-packed
  • firm tofu (pressed)
  • Marinade 
  • 1 cup of low-sodium GF tamari
  • 1 tbsp No Chicken Better than Bouillon
    2 cups of water 
    1 tsp dried rosemary
    1 tsp dried thyme
    2 crushed garlic cloves

    Mushroom gravy
  • 2 lbs mushrooms – crimini and button mushrooms, or you can use shiitake and maitake
  • 1 tbsp olive oil
  • Add 1/2 cup of finely chopped onion 
  • Add 2 tsp combo of dried thyme, rosemary, sage, parsley
  • Add 1/4 cups of tamari
  • 1 tbsp nutritional yeast (optional)
  • Pepper- several grinds of fresh
  • 1 cup of cooked potatoes (can be reserved from mashed potato recipe) 
  • Potato water is reserved from cooking
  • 1 cup of tofu marinade
  1. Press tofu for 1-2 hours (you can use a tofu press or place tofu between two cutting boards with a heavy pot on top….slanted to drain into sink).
  2. Slice tofu into desired shapes and thickness (I do uneven and random slices to add interest).
  3. To make the marinade, combine tamari, bullion paste, water, crushed rosemary and thyme, and crushed garlic in a glass baking dish. 
  4. Add pressed tofu to marinade and place a plate on top to keep the tofu submerged. 
  5. Refrigerate for several hours or overnight.
  6. Preheat the oven to 400 degrees.
  7. Remove tofu from the refrigerator and place slices on an oiled baking sheet.
  8. Bake in the hot oven until the tops are browned and starting to firm (should take around 10 minutes or so). 
  9. Keep an eye on them, depending on your size preference. Flip pieces and bake on the other side. 
  10. Remove from the oven and place on a serving tray.