Italian Tofu Bake

by Jill Dalton

This Plant Based Italian Tofu Bake is the perfect dish to serve on a cold fall evening filling your home with its comforting, spice filled aroma. Hearty and full of veggies, it is best served over a bed of pasta, rice or potatoes.

This episode is sponsored in part by:
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Italian Tofu Bake

Print Recipe
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 27 voted )


14 ounces (396g) extra firm tofu, sliced in half
8  ounces (226g) sliced mushrooms
1 red onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
8 ounces (226g)frozen spinach
14 ounce (396g) can chopped tomatoes
6 ounce (170g) can tomato paste
1/4 cup (45g) kalamata olives, diced
1/2 cup (118ml) vegetable broth
2 teaspoons Braggs liquid aminos or soy sauce
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon tarragon (optional)
1/2 teaspoon cracked pepper
1/2 cup (118ml) red wine (or more vegetable broth)

Cheese Sauce
1/4 cup (20g) rolled oats
3/4 cup (180ml) unsweetened soy milk (or plant based milk of your choice)
1/4 cup (15g) nutritional yeast
2 teaspoons dijon mustard
1 tablespoon white wine vinegar
1 teaspoon Braggs liquid aminos or soy sauce
1/2 teaspoon onion powder


  1. Preheat oven to 400°F (204°).
  2. Sauté onions, mushrooms, and red pepper together until the the mushrooms are sweated out and the onions are translucent.
  3. Add the garlic halfway through cooking the onion mixture.
  4. Add the frozen spinach to the pan with the onion mixture when it is done cooking so the residual heat will start to wilt the spinach.
  5. Add the remaining ingredients to a large mixing bowl and stir in the cooked vegetable mixture.
  6. Ladle a few spoonfuls of this mixture into the bottom of a 9x13 baking dish.
  7. Place the tofu on top of the sauce in the baking dish and poke a bunch of holes in the tofu so that it will soak up more of the sauce.
  8. Pour the remaining sauce over the top of the tofu.
  9. Bake for 20 minutes.
  10. Blend the sauce ingredients in the blender.
  11. Pour the sauce over the tofu and vegetables.
  12. Bake for another 20 minutes.
  13. Serve over noodles, potatoes or rice.


By the Whole Food Plant Based Cooking Show on YouTube

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Diane Barnett November 13, 2021 - 11:28 am

What is the name brand of tofu you used in this recipe?

Jill Dalton November 18, 2021 - 9:19 am

Wildwood extra firm, high protein

housks2 November 13, 2021 - 4:47 pm

Absolutely love the Outback Black Bread. I added some raisins in the batch I made this afternoon. Not needed, but my husband has fond memories of black bread in a can with raisins. Thank you for your weekly recipes. I usually make each one! Karen

Kristine S November 18, 2021 - 7:15 pm

Loved the sauce! I think I will make extra ‘cheese’ sauce next time. I will also cut the tofu into smaller pieces. The tofu did remind us of ricotta cheese.

Patricia Laichour November 19, 2021 - 5:10 pm

Whats the carb count

Lezlie Marshall December 29, 2021 - 6:36 pm

Should I drain the canned tomatoes?

Leslie Marshall December 29, 2021 - 6:41 pm

Just rewatched the video and got my answer: don’t drain the tomatoes🙂

Derek July 26, 2022 - 8:54 pm

This is the go-to mask when my partner needs comfort food. Thank you so much!

Angela September 20, 2022 - 7:52 am

Can you slice the tofu into thinner slices to be more like tofu chikun. Thinking of taking it to a church event.

Jill Dalton September 24, 2022 - 9:33 am



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