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Breaded Oven-baked Tofu with Portobello Mushroom Gravy

A dish of tofu marinated in Cabernet and vegetable stock, breaded with cornmeal, then baked.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Oregano and tomato are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,767 recipes. Both carry 2-hexenal, which smells green, leafy. The science ↓

Breaded Oven-baked Tofu with Portobello Mushroom Gravy

Oven400°F
Time1 hour

Ingredients

Directions

Marinate

  1. Combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste, and Cabernet into a large baking dish.

  2. Place tofu into the baking dish and marinate for several hours or overnight.

  3. Remove tofu from the marinate.

Steam and prepare

  1. Place tofu in a microwave-safe colander suspended over a bowl. Cover the tofu loosely with wax paper. Microwave on high for 5 minutes.

  2. Set aside.

  3. Preheat oven to 400°F.

  4. Spray baking sheet with nonstick cooking spray.

Bread and bake

  1. Combine cornmeal, whole wheat flour, breadcrumbs, granulated garlic, dried oregano, and cayenne pepper in a small bowl.

  2. Thoroughly coat tofu pieces with the cornmeal breading.

  3. Place breaded tofu on the prepared pan in a single layer.

  4. Bake on the middle rack for 1 hour, turning over after 30 minutes. Cook until golden brown, remove from oven, and serve.

Nutrition, whole recipe (rough)

623Calories
25 gProtein
7 gFat
116 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Tofu100g firm76
Onion1 medium (110g)44
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oregano + tomatotop 2% of all pairs
    Smell alikemoderate
    Cooked together2,767 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Oregano + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together3,449 recipes

    Shared aroma: estragole (anise, licorice).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tofu
Forms the main body of the dish; firm pressed tofu holds its shape while baking.
Cornmeal
Creates a crisp, golden coating that helps the breaded tofu brown in the oven.
Tomato paste
Adds concentrated savory flavor and color to the marinade.
Tamari soy sauce
Adds salty, savory depth that seasons the tofu during marinating.
Whole wheat flour
Helps the breading adhere to the tofu and contributes to browning.

The step that matters

Drain and microwave the tofu before breading. Tofu holds a lot of water. Removing it lets the breading stick and the surface crisp instead of steaming and turning soggy in the oven.

Swap the garlic

How well each one fits the dish's main ingredients (sauce, oregano, tomato, tofu, wheat, flour, pepper):

  1. Cuminfits better
  2. Turmericfits better
  3. Basilfits better
  4. Garlicthe original

Fit is the average pairing score against sauce, oregano, tomato, tofu, wheat, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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