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Crispy Sesame Tofu with Mushrooms

Meatless Monday has been an ongoing tradition in my household for many years now, but with my efforts to eat plant-based about 80% of the time, our dinners are meatless more frequently. It can still be a struggle to get everyone on board with trying new dishes and mixing it up from the usual meatless staples that everyone loves, so it’s a very big deal when a new recipe is introduced that the kids and my fiance are happy with. This crispy sesame tofu was a hit with everyone! The kids liked that it was crispy without being fried, my fiance found it to be satisfying and filling, and I love asian flavors and finding new ways to enjoy tofu. In particular, the prep on this dish makes it very easy for busy weeknight dinners. It’s great paired with green veggies and rice if desired.

Crispy Sesame Tofu with Mushrooms

Serves 3-4

14-ounce extra-firm tofu
16 ounces mushrooms, sliced (I used combo of shitake and baby Portobello mushrooms)
¼ cup coconut oil
3 tsp. toasted peanut oil
¼ cup (4 T.) coconut aminos or tamari
1 ½ T. sesame seeds
1 ½ T. organic cornstarch
1 T. gluten free panko breadcumbs
fish sauce or rice wine vinegar
additional coconut aminos or tamari
Green onions


One hour before cook time, press the tofu by placing a clean dish cloth on a cutting board, then place the tofu on top of the cloth and lay another clean dish cloth on top of the tofu. Use a cutting board and set on top of the tofu and weight the board down (I used a bowl of produce). This will release extra moisture and press the tofu as it sits.

When ready to cook, pre-heat oven to 400° F and line two baking sheets with parchment paper. Have two medium mixing bowls ready for prep.

Remove the board and towels, pat the tofu dry and cut the pressed tofu into 1/2-inch cubes and place in one bowl. In the second bowl, add the mushrooms. Divide and add equal amounts of high heat coconut oil and the sesame oil to both bowls. Then season both the tofu bowl and mushroom bowl each with 2 T. of coconut aminos or tamari.

To the bowl of tofu, add the organic cornstarch, panko crumbs, and sesame seeds and toss well to coat the tofu.

Spread seasoned tofu spread out on one baking sheet and the mushrooms on the other baking sheet. Bake for 35 minutes, flipping both the tofu and mushrooms halfway through.

Remove from oven, mix the tofu and mushrooms together and season with a few drizzles of fish sauce and additional seasoning of tamari sauce or coconut aminos. Top with fresh sliced green onions and serve alongside steamed brown rice or green vegetables.



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