Garlic Breaded Tofu & Mushroom Pasta | Recipe

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I am sure we can all agree that being in lockdown has meant a lot more time in the kitchen.

Nope, this not a recipe for banana bread but actually for breaded garlic tofu inspired by @cookinwithcel on instagram who posted this recipe a few weeks ago, but ever since I saw it i’ve been itching to try it!

Needing a break from dissertation and essay writing has meant that anyone excuse to cook is very much welcomed and I was surprised at how much I loved this tofu recipe as I don’t normally eat tofu. If you’re like me I really recommend giving this a go as tofu’s a good protein source to have in your fridge especially as it may soon be harder to find/ buy fresh meat during lockdown.

So let’s get to to it! I paired the tofu with a garlic and mushroom pasta (damn, this is really making me so hungry).

Breaded Garlic Tofu



2 slices of bread for breadcrumbs

1 tsp Paprika

1/2 cup of milk

1 tsp Garlic and Herb Seasoning

1/2 tsp Garlic Powder

1/2 Tea spoon salt

1/2 Teaspoon Pepper


  • 1.Open your tofu, wrap in a tea towel and place a heavy object on top (I used a plate). This will help get any excess water out of the tofu.
  • 2. Next cut the tofu into pieces around 2cm in width and height (feel free to cut them however big or small you desire, the bigger they are the quicker it is to coat them).
  • 3. Blitz the bread into breadcrumbs.
  • 4. In one bowl mix the paprika, garlic, garlic and herb, salt and pepper in a bowl.
  • 5. Place the breadcrumbs in a separate bowl and milk in a glass.
  • 6. Now to coat the tofu firstly place the tofu in the spices, then the milk, then roll it in the breadcrumbs.
  • 7. Place on a baking sheet and cook at gas mark 5 for 15-20 minutes.

Garlic & Mushroom Pasta


6 bunches of Tagliatelle Pasta

1 small white onion or half a large onion

5 mushrooms

2 handfuls of spinach

2 minced cloves of garlic (feel free to use more or less, I just love garlic)

3 tbsp of milk

5 tbsp pasta water

1 green chilli

1tbsp oil

(OPTIONAL – 2btsp flour to thicken the mushroom sauce)


  • 1. Boil the pasta and in a separate pan place the oil and onions in.
  • 2. Once the onions start to go shiny make a well in the middle of the pan and add a teaspoon of oil and the minced garlic.
  • 3. Once the garlic is browned add the mushrooms and mix it all together.
  • 4. After about 5 -7 minutes or when the mushroom start to go soft add around a few tablespoons of pasta water from the pasta that’s cooking.
  • 5. Mix it all in and add the milk to form a thin layer or liquid.
  • 6. Leave the mushroom mixture to simmer and wait for it to start boiling.
  • 7. When it is boiling, drain the pasta, add it to the mushroom mixture.
  • 8. Lastly add the spinach to the pan.
  • 9. Leave the pasta to simmer and infuse for around 10 minutes.
  • 10. Place in a bowl with the tofu on top and enjoy!