Tofu And Wild Mushroom Bread Pudding (Vegan) Recipe

Name: Tofu And Wild Mushroom Bread Pudding (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 5 shallots, thinly sliced; sea salt; 10 dried shiitake mushrooms (rehydrated, stems removed, sliced); 6 ounces oyster mushrooms, thinly sliced; 10 cremini mushrooms, thinly sliced; 2 tablespoons fresh basil, -minced; 1 teaspoon fresh flat leaf parsley; 1 teaspoon fresh thyme, -minced; 1 lb extra firm tofu; 1 cup soymilk; 1 teaspoon baking powder; 1 loaf whole grain bread, cut into 1 inch cubes (6 cups); 1/2 cup whole wheat bread crumbs; 1/4 cup non-dairy soy cheese

Servings: persons

3 tablespoons extra virgin olive oil
5 shallots, thinly sliced
sea salt
10 dried shiitake mushrooms (rehydrated, stems removed, sliced)
6 ounces oyster mushrooms, thinly sliced
10 cremini mushrooms, thinly sliced
2 tablespoons fresh basil, -minced
1 teaspoon fresh flat leaf parsley
1 teaspoon fresh thyme, -minced
1 lb extra firm tofu
1 cup soymilk
1 teaspoon baking powder
1 loaf whole grain bread, cut into 1 inch cubes (6 cups)
1/2 cup whole wheat bread crumbs
1/4 cup non-dairy soy cheese

1
Preheat the oven to 350 and lightly oil a 9 inch square glass baking dish.
2
Place the oil and shallots and a pinch of salt in a skillet, over medium heat.Sweat the shallots.
3
Stir in the shitake mushrooms and saute for 1 minute.
4
Add the remaining mushrooms, season with salt and saute until they release their juices to the pan.
5
Stir in the basil, parsley and thyme and continue cooking, stirring frequently until the mushrooms are tender and begin to brown.
6
Remove from the heat, and set aside.
7
Combine the tofu, symilk, in a baking powder in a food processor.
8
Season slightly with salt and puree until smooth.
9
Transfer to mixing bowl and fold in the bread cubes.
10
Stir in the mushroom mixture and spoon evenly into the prepared dish.
11
Mix the breadcrumbs and soy cheese together and sprinkle over the top of the bread pudding.
12
Bake 50-60 minutes or until browned at the edges and set on the counter.
13
Allow 15 minutes to set before serving.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 5 shallots, thinly sliced, sea salt, 10 dried shiitake mushrooms (rehydrated, stems removed, sliced), and more.

Yes, Tofu And Wild Mushroom Bread Pudding (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tofu And Wild Mushroom Bread Pudding (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions