Tofu Roast With Mushroom Gravy

This tofu roast with mushroom gravy is the absolute perfect Sunday roast (although don’t feel the need to wait until Sunday to make it, it’s that good!). The tofu is marinated and roasted in the oven alongside Brussels sprouts, carrots, and parsnips. I also boil and roast crispy potatoes with some mushrooms, and finally made (the best) mushroom and leek gravy to pour over it all. It’s truly the perfect vegetarian/vegan-friendly roast dinner. I know you’ll love it (and I promise, it’s worth the effort!).

Prep time: 30 minutes

Cook time: 40 minutes

Servings: 2 (or 3, depending on hunger levels)

Ingredients

• 1 block of extra-firm tofu (about 300-400g)
• 1 tbsp olive oil
• 1 1/2 tbsp soy sauce
• 1 tbsp maple syrup or agave
• 3 cloves of garlic

Roasted Vegetables

• 2 medium yellow potatoes
• Handful of cremini mushrooms (about 6-8)
• 1 tbsp cornstarch
• Brussels sprouts (around 15-20)
• 1 parsnip
• 1 large carrot (or 2 small-medium carrots)
• Fresh rosemary and/or thyme
• 1 tsp garlic powder
• 1 tsp dried herbs (I use an Italian blend with oregano, marjoram, thyme)
• Salt & pepper
• Olive oil

Mushroom & Leek Gravy

• 1/2 leek
• Handful of cremini mushrooms (about 6-8)
• 3 cloves of garlic
• 1 tsp dried herbs (I use an Italian blend with oregano, marjoram, thyme)
• Olive oil
• 1 1/2 tbsp all-purpose flour
• 2 cups vegetable broth
• Pinch of salt

Rosemary Butter (optional)

• 1-2 tbsp plant-based butter
• Fresh rosemary
• Flaky salt

Instructions

1. Cut your block of tofu lengthwise into 3-4 pieces and score them (scoring is optional but allows a bit more flavour to seep into the tofu!). Add them to a shallow container or bowl and add your marinade: 1 tbsp olive oil, 1 1/2 tbsp soy sauce, 1 tbsp maple syrup or agave, and 3 minced garlic cloves. Flip the tofu pieces over once to coat the tofu fillets with the marinade. Set aside.
2. Bring a small pot to a boil and peel your two potatoes. Roughly chop them into 1-1.5 inch pieces, then drop them in the boiling water and boil for about 10 minutes, or until tender with a fork. While they boil, cut your mushrooms into quarters (making crispy mushrooms alongside the roasted potatoes is optional but I highly recommend). Drain the cooked potatoes and let them cool off for a few minutes (you can even place them in the fridge for a bit; if they’re too hot when you mix them in with the olive oil and cornstarch, they’ll just crumble!).
3. While the potatoes cool off, preheat your oven to 425F and prep the remaining roasted veggies. Halve the Brussels sprouts and cut the carrot and parsnip into sticks. Add to a roasting dish or baking tray, then drizzle with some olive oil (about 1 tbsp), as well as 1 tsp garlic powder, 1 tsp dried Italian herbs, a generously pinch of salt & pepper, and fresh sprigs of rosemary and thyme. Place in the oven and set a timer for 30-35 minutes, tossing halfway and removing from the oven once they feel tender-ish with a fork.
4. The potatoes should be cool now, so add them to a mixing bowl with the quartered mushrooms and coat with a drizzle of olive oil, 1 tbsp cornstarch and a generous pinch of salt. Mix to coat the potatoes and mushrooms, being gentle as to not crumble/break down the boiled potatoes too much.
5. Now it’s time for the tofu as well as the potatoes & mushrooms to get roasting! If you have an air fryer, I like doing the potatoes & mushrooms in the air fryer for the best crisp (approx 25 minutes at 410F, tossing 2-3 times throughout), but otherwise, we’re tossing everything in the oven! Add your tofu fillets and potatoes/mushrooms together on one large lined baking sheet. Add to the oven at 425F for 20-25 minutes, mixing/flipping the potatoes & mushrooms halfway (the tofu fillets don’t need to be flipped).
6. While that is roasting, time to tackle the gravy! Very finely chop your leek and mushrooms, and mince the garlic. To a pan on medium heat, add a generous drizzle of olive oil and your chopped leeks. Stir well, then after a few minutes, add mushrooms, minced garlic, dried spices and a pinch of salt (if you know your vegetable broth is quite salty, you can skip on the salt here). Continue stirring occasionally for the next few minutes. Once the leeks and mushrooms have been well cooked down, add a small amount of vegetable broth (approx 1/4 cup) to deglaze the bottom of the pan, then add the 1 1/2 tbsp of flour. Start whisking the flour to remove the lumps, then slowly add the remaining veggie broth and continue whisking. Now, it’s time to let it simmer on medium heat and thicken. Give it a mix every few minutes. By the time the roasted veggies and tofu are ready, it should have thickened up (and you can turn it to low or just remove it from the heat).
7. Optionally, you can prep a quick rosemary butter for the crispy potatoes. For this, mix together soft plant-based butter, finely chopped fresh rosemary, and a pinch of flaky salt. I like to paint it onto the roasted potatoes.
8. Now it’s time to serve! Plate up with the tofu fillets, roasted Brussels sprouts, carrots and parsnips, crispy potatoes and mushrooms, and generously pour the gravy on top. Enjoy your feast!