Sheet Pan Crispy Tofu and Mushrooms (low FODMAP)

45 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Vegan • Serves 4 • Ok to make-ahead: Step 1

This delicious yet simple sheet pan meal is packed with flavor and is sure to please all your vegetarian and even vegan friends and family. Oyster mushrooms are really good when prepared this way as they become crispy on the edges and the flavor concentrates as the moisture bakes away. Serve over white or brown rice as is or alongside a simple salad or some stir-fried vegetables and you’ve got a perfect low FODMAP, meatless, yet extremely nutritious, meal.

Ingredients

One 14-ounce container extra-firm tofu

8 - 12 ounces oyster mushrooms, chopped

4 tablespoons canola oil, divided

4 teaspoons toasted sesame oil, divided

4 teaspoons low sodium gluten-free soy sauce, divided, plus more for serving

1 teaspoon rice vinegar

1 tablespoon cornstarch

1 tablespoon gluten-free panko breadcrumbs

1 tablespoon toasted sesame seeds, plus more for garnish

Fresh chives, chopped, for garnish

1 cup Jasmine white rice or short-grain brown rice, cooked per package instructions

Directions

(1) Prepare the tofu: Before you’re ready to start cooking, you need to press the tofu to get as much moisture out as possible. To do this, put a couple of folded paper towels in a shallow pan, then put the tofu on the towels, then add another layer of paper towels. On top of the second layer of towels, place a small cutting board with some heavy objects (some canned goods work well) to apply pressure to the tofu.

Make-ahead note: You can set the tofu in the refrigerator to drain hours before (or even the night before) you plan to cook this dish and once the tofu is drained, this meal comes together very quickly.

(2) Prepare the kitchen: Meanwhile, pre-heat the oven to 400 degrees F and line two rimmed baking sheets with parchment paper.

(3) Prepare the ingredients: When the tofu has been thoroughly drained, cut it into 1/2-inch cubes and place the cubes in a bowl. Chop the mushrooms and put them in another bowl.

(4) Sauce the ingredients: To each bowl, add 2 tablespoons canola oil, 2 teaspoons toasted sesame oil, 2 teaspoons gluten-free soy sauce. To the bowl of tofu, add the cornstarch, panko, and sesame seeds and stir to coat.

(5) Bake: Spread the tofu out evenly on one baking sheet and the mushrooms out on another. Bake for 30 to 40 minutes, stirring halfway through bake time. When the tofu and mushrooms are getting a bit crisp, remove them from the oven, drizzle with the remaining 1 teaspoon soy sauce and 1 teaspoon rice vinegar, and stir them gently together.

(6) Make the rice: Meanwhile, steam white or brown rice per package instructions.

(7) Plate and serve: Put rice in a bowl, add a generous scoop of the tofu and mushrooms, drizzle a bit of soy sauce over the top and add a sprinkle of chives and more sesame seeds if you like. Serve with additional soy sauce on the side.

Eat and enjoy every bite because you can!

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