Mushroom sauce with smoked tofu

By the GetYourMacros team · 10 September 2026

A rich and savory high-protein dish where smoked tofu meets a silky mushroom cream sauce.

• Time 20 min
• Course Main course
• Diet Vegan
• Cuisine Mediterranean
• Allergens soy

Ingredients (1 serving)

• 170 g Smoked tofu
• 250 g Mushrooms
• 50 ml Soy cream
• 10 ml Extra virgin olive oil
• Garlic to taste
• Fresh parsley to taste
• Salt to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Clean the mushrooms and slice them thinly; finely chop the fresh parsley.
2. Dice the smoked tofu into small cubes of about 1 cm.
3. Heat half of the olive oil in a non-stick pan and sear the tofu cubes over high heat for 5 minutes until crispy on all sides, then set aside.
4. In the same pan, add the remaining oil and the whole garlic clove; sauté for 2 minutes before adding the mushrooms.
5. Cook the mushrooms over medium-high heat for 8-10 minutes until their water has evaporated and they start to brown.
6. Remove the garlic, pour in the soy cream, and season with salt and pepper; simmer for 2 minutes until the sauce thickens.
7. Return the crispy tofu to the pan, toss well to coat in the cream, and finish with fresh parsley before serving.

Tips

• For an even smoother texture, blend a couple of tablespoons of the cooked mushrooms with the soy cream before mixing everything together.
• Store in the fridge for up to 2 days; reheat in a pan with a splash of water to loosen the cream.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.