Italian Tofu Bake

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Italian Tofu Bake

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.
4.15 from 7 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 179 kcal


Cheese Sauce


  • Preheat oven to 400°F.
  • Sauté onions, mushrooms, and red pepper together until the the mushrooms are sweated out and the onions are translucent.
  • Add the garlic halfway through cooking the onion mixture.
  • 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.
  • Add the remaining ingredients to a large mixing bowl and stir in the cooked vegetable mixture.
  • Ladle a few spoonfuls of this mixture into the bottom of a 9×13 baking dish.
  • 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.
  • Pour the remaining sauce over the top of the tofu.
  • Bake for 20 minutes.
  • Blend the sauce ingredients in the blender.
  • Pour the sauce over the tofu and vegetables.
  • Bake for another 20 minutes.
  • Serve over noodles, potatoes or rice.


Calories: 179kcalCarbohydrates: 24gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 507mgPotassium: 1049mgFiber: 6gSugar: 11gVitamin A: 5791IUVitamin C: 45mgCalcium: 173mgIron: 4mg

10 thoughts on “Italian Tofu Bake”

  1. 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

  2. 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.

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