Porcinini Mushroom Tofu

Marinade Ingredients:

  • 2 tbls balsamic vinegar
  • 2 tbls agave
  • 3 tbls soy sauce
  • 3 tbls olive oil
  • 1/4 tsp black pepper
  • 2 tbls diced onion
  • 1 clove minced garlic

Dredge Ingredients

  • 1/2 cup Porcini powder
  • 1 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Other Ingredients

  • 2 blocks of extra firm tofu
  • Oil


Press tofu for a min 30 minutes to remove moisture.  Cut into slabs 1/2″ thick.

Combine marinade ingredients into a ziploc bag (or one can use a bowl).  Pour over tofu.  Marinade for at least 4 hours or overnight in the refrigerator.

Mix the dredge ingredients in a large bowl.  Remove tofu from marinade and shake off excess moisture.  Dredge each piece, taking care to stick the crust onto the tofu.

Heat oil in a large cast iron skillet to medium hot. Add tofu to skillet using tongs and turning as each side gets golden brown.   Remove and place on paper towels.

Serve on mashed potatoes (or pasta or rice) and drizzle on mushroom gravy.