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    Home » Tofu » Pan fried tofu with mushrooms

    Pan fried tofu with mushrooms

    Published: Oct 28, 2021 · by Nico

    Jump to Recipe

    Pan-fried tofu with mushrooms is a quick and delicious recipe that is perfect for everyday, last-minute dinner.

    This recipe is inspired by scaloppini with mushrooms, a popular Italian recipe, but our version is 100% plant-based.

    pan fried tofu with mushrooms
    On this page:
    • What to expect
    • Ingredients & Substitutions
    • Instructions
    • Storage
    • Serving suggestions
    • Similar recipes
    • Recipe

    What to expect

    bite out of pan fried tofu

    Tofu is usually associated with Asian cooking. However, tofu is perfectly suitable for other cooking styles, especially Italian cooking.

    So, my pan-fried tofu with mushrooms is the plant-based version of a popular Italian recipe called "scaloppine ai funghi" or mushroom scaloppini.

    As Wikipedia perfectly puts it, "scaloppini is a type of Italian dish that comes in many forms.

    It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces."

    In this dish, I replace the meat with slices of tofu, but I then pretty much follow the original Italian recipe for mushrooms scaloppini.

    pan fried tofu

    Ingredients & Substitutions

    • Mushrooms: you can use any type of mushroom. White, brown, portobello, chanterelle, etc.
    • Dried porcini mushrooms: this ingredient is optional, but since it has become very easy to find in most supermarkets, I decided to add it to this recipe.

      Dried porcini mushrooms add a ton of flavor to this dish. They just need to be soaked for 10 minutes in ⅓ of a cup of warm water to release their intense flavor, which will be absorbed by the other mushrooms.
    • Garlic: to cook with the mushrooms.
    • Olive oil: to pan-fry both the mushrooms and the tofu.
    • Tofu: use firm tofu for this recipe.
    • Flour: I use all-purpose flour to coat the tofu slices.
    • White wine or vegetable broth: in the original Italian recipe white wine is used to add acidity and flavor to the dish. Here I do the same, however, you can replace white wine with vegetable broth.
    • Parsley: freshly chopped, to add freshness. Parsley and mushrooms always go together in Italian cooking.
    • Salt and pepper.
    pan fried tofu with mushroom in a pan

    Instructions

    Soak the dried porcini mushroom with warm water for 10 minutes.

    Note: adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavor of the dish.

    soaking dried mushrooms

    To a non-stick pan add 1 tablespoon of olive oil, crushed garlic, and sliced mushrooms. 

    Add the soaked dried mushrooms and their soaking water. Season with salt and pepper and cook for 10 minutes.

    cooking mushrooms on a pan

    While the mushrooms cook, slice the tofu into ⅙ of an inch (0.4 cm) thick slices. I usually get 8 slices from 21 ounces (250 grams) of firm tofu.

    Add some all-purpose flour to a plate, then coat each slice of tofu in the flour.

    coating the tofu in flour

    When the mushrooms are cooked, transfer them to a plate or to a bowl.

    transferring the cooked mushrooms onto a plate

    On the same pan, add 1 to 2 tablespoons of olive oil, then add the tofu slices. Cook the tofu slices on medium heat for about 4 minutes, turning them around once.

    Season the tofu on both sides with salt and pepper.

    When the tofu is almost done, add the white wine (or the vegetable broth) to the pan and let evaporate.

    adding white wine to the tofu

    Add the mushrooms on top of the tofu, add the vegetable broth, some chopped parsley, and finish cooking for another 2 minutes.

    Serve on a plate, 2 to 3 slices of tofu per person, and some mushrooms on the side.

    pan fried tofu with mushrooms on a plate

    Storage

    Store the pan-fried tofu with mushrooms for up to 24 hours in the refrigerator, best if in an air-tight container.

    Reheat on a pan with a drizzle of olive oil or with a dash of water.

    Serving suggestions

    It's no secret that we are tofu fans in our family! In fact, it's one of our favorite choices for an easy dinner. That being said, if you want to make it a complete and healthy meal, check out these veggie-packed side dishes:

    • Crunchy kale chips
    • Roasted artichokes
    • Steamed artichokes
    • Cucumber and tomato salad
    • Brussels sprout salad
    • Roasted broccoli
    • Roasted Brussels sprout
    • Oven-baked veggie tray

    Similar recipes

    Do you love tofu as much as we do? Take a look at our easy tofu recipes, ready in 20 minutes:

    • Baked and steamed tofu
    • Lemon tofu
    • Fried tofu
    • Orange tofu
    • Tofu in pizzaiola sauce
    • Scrambled tofu
    • Tofu salad
    • Spinach tofu pesto
    • Tofu soup

    Isn't tofu incredibly versatile? Let us know in the comments below how you like to eat tofu, we'd love to hear.

    Recipe

    pan fried tofu with mushroom

    Pan fried tofu with mushrooms

    Author: Nico
    Pan fried tofu with mushrooms is a quick and delicious recipe that is perfect as every-day, last minute dinner.
    This recipe is inspired by escalopes with mushrooms, a popular Italian recipe, but our version is 100% plant-based.
    Print Recipe Pin Recipe Share Recipe
    5 from 7 votes
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Italian
    Servings 3 people
    Calories 289 kcal

    Equipment

    • Non-stick pan

    Ingredients
     
     

    • 21 ounces mushrooms white, brown, champignon, portobello, etc
    • ½ ounce dried porcini mushrooms (optional) + ⅓ cup of warm water to soak them
    • 2 cloves garlic
    • 2 tablespoons olive oil
    • 9 ounces tofu firm
    • ⅓ cup flour
    • ⅓ cup white wine or vegetable broth
    • ⅓ cup vegetable broth or water
    • 1 handful parsley
    • salt and pepper to taste

    Instructions
     

    Cook the mushrooms

    • Soak the dried porcini mushroom with warm water for 10 minutes.
      Note: adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavour of the dish.
      soaking dried mushrooms
    • To a non-stick pan add 1 tablespoon of olive oil, crushed garlic, and sliced mushrooms. Add the soaked dried mushrooms and their soaking water. Season with salt and pepper and cook for 10 minutes.
      cooking mushrooms on a pan
    • While the mushrooms cook, slice the tofu into ⅙ of an inch (0.4 cm) thick slices. I usually get 8 slices from 21 ounces (250 grams) of firm tofu.
      slicing the tofu
    • Add some all-purpose flour to a plate, then coat each slice of tofu in the flour.
      coating the tofu in flour
    • When the mushrooms are cooked, transfer them to a plate or to a bowl.
      transferring the cooked mushrooms onto a plate
    • On the same pan, add 1 to 2 tablespoons of olive oil, then add the tofu slices. Cook the tofu slices on medium heat for about 4 minutes, turning them around once.
      Season the tofu on both sides with salt and pepper.
      pan frying the tofu
    • When the tofu is almost done, add the white wine (or the vegetable broth) to the pan and let evaporate.
      adding white wine to the tofu
    • Add the mushrooms on top of the tofu, add the vegetable broth, some chopped parsley, and finish cooking for another 2 minutes.
      adding the mushrooms on to of the tofu
    • Serve on a plate, 2 to 3 slices of tofu per person, and some mushrooms on the side.
      pan fried tofu with mushrooms on a plate

    Video Recipe

    VEGAN DINNER 009: Pan-fried tofu with mushrooms | Brussels Sprouts two ways | Hasselback apples

    Nutritional Values

    Nutrition Facts
    Pan fried tofu with mushrooms
    Amount Per Serving
    Calories 289 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 8g
    Potassium 753mg22%
    Carbohydrates 24g8%
    Dietary Fiber 4g17%
    Sugar 5g6%
    Protein 16g32%
    Vitamin A 168IU3%
    Vitamin B6 1mg50%
    Vitamin C 7mg8%
    Vitamin E 1mg7%
    Vitamin K 28µg27%
    Calcium 123mg12%
    Folate 69µg17%
    Iron 3mg17%
    Manganese 1mg50%
    Magnesium 31mg8%
    Zinc 2mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or follow us on Facebook, Instagram, or Pinterest. It would mean the world to us 🙂

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    « Hasselback baked apples with cinnamon
    Wine Cookies - Italian recipe »

    Reader Interactions

    Comments

    1. Victoria

      January 04, 2022 at 2:18 pm

      5 stars
      Very good recipe! I cooked both the scallopini and the Brussel sprouts with lemon and syrup. Flabbergasted!

      Reply
      • Nico

        January 04, 2022 at 4:32 pm

        Amazing, Victoria! Thanks so much for commenting! Happy that you like the tofu like this. Cheers, Nico

        Reply
      • Sarah

        May 04, 2022 at 10:59 pm

        5 stars
        I'm making this dish for a second time as it was delicious! Do you recommend pressing the tofu beforehand?

        Reply
        • Nico

          May 05, 2022 at 9:09 am

          Hi Sarah, so happy to hear you like this recipe 🙂 We generally don't recommend pressing the tofu, but it depends on your preference. If you prefer a softer and more moist "tofu cutlet", then don't press it. If you prefer a chewier but a little drier cutlet, you can press it. I hope this helps 🙂

          Reply

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