Baked tofu cutlets in rich, vegan mushroom gravy is a super easy, super satisfying one dish main course.
For the past few years, Dave and I have been making dinner at home for Valentine’s day. It saves money, we don’t have to fight the holiday crowds, and we can make exactly what we want! Dave’s not vegan, and he really wanted to make pork chops for himself. I decided to do a take on the pork chop recipe he was using but with tofu for my main dish, and then we picked a couple of simple vegan sides to round it out.
This was the easiest meal I’ve prepared in a while, and I’m including sandwiches when I say that. Seriously. Are you ready?
Baked Tofu Chops
- 1 16oz box of vegan mushroom soup (I used Imagine brand, but any vegan creamy mushroom soup will do.)
- 1 block of tofu, cut into 8 cutlets
- 2 tablespoons herbes de Provence
- Preheat the oven to 350F.
- Spread the tofu onto the bottom of a baking dish. You want just a single layer of tofu, so make sure your dish can accomodate.
- Pour the soup over the tofu until it’s covered and sprinkle on the herbes. You might end up with a little leftover soup.
- Cover and bake for 45 minutes.
That’s it! No joke. It might have been nice to whisk 2 or 3 tablespoons of nutritional yeast into the soup before pouring it over the tofu, but it was just lovely as-is, too!
This came out really nicely and was just right over some basmati rice with a side of steamed asparagus! If you’re going that route, I recommend putting the rice in your rice cooker, sticking the asparagus into the vegetable steamer attachment, and turning the cooker on when the tofu goes in the oven. Everything should finish up right around the same time. Easy peasy!