Mushrooms & Tofu En Papillote

Created by Laura Wright
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Mushrooms and tofu en papillote is a fun way to prepare and serve a flavourful vegan main. Little parcels of mushrooms and cubed tofu are baked with miso, garlic, and herbs.

Two images show: a ripped open parcel of mushrooms and tofu en papillote and a sprig of rosemary on a wood background.

I used to hate mushrooms and tofu recipes. Together, separately, with sauce, without sauce, deep fried, grilled, whatever the method; it didn’t matter. I just didn’t think they were for me because every time I tried them, the texture was off. It felt like I was endlessly chewing tofu or desperately trying to swallow some mushroom as quickly as possible to avoid actually feeling it in my mouth. For the life of me, I couldn’t understand why these were commonly available vegetarian main course options at restaurants. They just didn’t seem appealing. What gives!

So now that I’m all grown up, I’ve realized that a) my taste buds/senses for texture have matured just a tad and b) some of the cooking/handling methods used by restaurants with these foods was… not to my taste. I tend to like both of these ingredients in two very precise ways. One: with a crispy exterior and a juicy, yielding interior ie lightly fried with some kind of coating. But who doesn’t like that? Two: completely and utterly juicy, velvety smooth, mushy but with a shred of structure and bite. Almost unctuous–though I’m hesitant to use that word. This mushrooms and tofu en papillote recipe falls into that dreamy second category.

This cooking method is one of my favourites. So elegant and fun. And easy too. Once you get some kind of folding and sealing technique down, you’re off to the races. You could try this method with all kinds of veggies and herbs, spices, acidic components, juices, stocks. Lots of possibility. I love the slightly reduced and sweet balsamic vinegar with the pungent and salty miso though.

The end-product is super moist and tastes so undeniably true to all of the ingredients in the mushrooms and tofu en papillote. None of the flavour evaporates; into the air and gone forever. You get to take in every little ounce of taste bundled up in that package. And that first bit of steam that rises when you dramatically snip them open? Oh man. Too good.

Mushrooms & Tofu En Papillote

Mushrooms and tofu en papillote is a fun way to prepare and serve a flavourful vegan main. Little parcels of mushrooms and cubed tofu are baked with miso, garlic, and herbs.
No ratings yet
Prep Time: 30 minutes
Servings 4


  • 12 ounces mushrooms, sliced (I used cremini and shiitake)
  • 4 ounces firm tofu, diced into small cubes
  • 1 clove garlic, minced
  • 1 sprig rosemary, leaves finely chopped
  • 2 sprigs thyme, leaves minced
  • 1 teaspoon miso
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • sea salt and ground black pepper, to taste


  • Be careful when you snip the little packages open! Those pouches will be super steamy right out of the oven. 
  • Great video that breaks down the en papillote folding technique right here.


  • Preheat the oven to 400°F.
  • Cut the parchment paper: Take one sheet of parchment (about the size of a full sheet tray), fold it in half and cut out the shape of half a heart so that when you unfold the paper, the cut out is heart-shaped (ooooh romantic!). Repeat with the other piece(s).
  • Combine the sliced mushrooms, tofu, garlic, rosemary, thyme, miso, balsamic vinegar, olive oil, salt and pepper in a large bowl and toss until mushrooms and tofu are evenly coated in the vinegar and oil.
  • Place one side of the heart-shaped paper on a baking sheet. Place half of the mushroom and tofu mixture onto the paper, towards the crease and trying to keep it as compact as possible. Place a thyme sprig on top if using. Fold the edge of the paper toward you tightly, starting at the top curve of the heart. After the first fold, take the next inch or so and fold it towards you again, overlapping the previous fold a little bit. Continue this process until you’ve sealed up the whole pocket.
  • Repeat the sealing process with remaining pockets/mushroom and tofu mixture. Place pockets on a baking sheet and put into the oven for 20 minutes. The packets should be quite puffed up. Snip them open with scissors carefully and serve.
17/10/2011 (Last Updated 17/02/2024)
Posted in: autumn, earthy, gluten free, grain-free, main course, mushrooms, refined sugar-free, roasted, salty, side dish, spring, summer, tofu, umami, vegan, winter


Recipe Rating

  • Christiane Coderre

    Hello, I will try this recipe today beacause I love mushrooms and tofu. One question: the recipe call for 4 ounces of tofu and it is supposed to be serving 4-5 persons. But it is a very small amounts of tofu for 4 persons, isn’t it? Is there anything I have misread or misunderstood? I am not used to work in ounces so maybe I’m just confused…

  • Carol

    This is an absolute delicious recipe. I made it for my new friend and she raved about it. Thank You

  • Anna

    This is wonderful! So simple to make and absolutely delicious!

  • Catharine

    trying this mushroom/tofu in little packets and loving it.

  • Cassie

    should the tofu be drained beforehand?

    • Laura Wright

      Hi Cassie, yes the tofu should be drained and towelled off before you cut it up.

  • Bethany Lumbert

    Hi Laura!

    This recipe was absolutely delicious. I love the balsamic vinegar addition paired with the meatiness of the shiitake mushrooms! yum! Thank you for sharing!!


  • Bethany Lumbert

    Would it be possible to use something else besides parchment paper?

    • Laura Wright

      Hi Bethany,
      Aluminum foil would work just as well.

  • BlindGrrL

    This tasted very nice… fresh yet earthy at the same time. I didn’t have any fresh mushrooms on hand, but I had a bag of dried shiitakes (much less expensive when you buy them in this form). So I soaked them until they were soft and prepared them per recipe. It came out great! If you love the taste of shiitakes (like me), but are on a budget (also like me), try using dried shiitakes- it’s considerably cheaper & worked beautifully for me… thanks for the recipe, dear :-)

  • Jo

    Looks delicious. Would love for you to share your pictures with us over at

  • Agata

    Oh Im totally in love with this <3
    Im a beginner with tofu-recipes but I will try this one :)

  • victoria

    this is some goodness.

    It’s almost gross how precious it is when you unfold the papillote and it’s a heart.

  • Sprigs of Rosemary

    Brilliant idea, cooking tofu en papilotte. Those pouches are so much fun to make and eat! I’ve always wanted to go mushroom hunting, too, but I’m not brave enough.

    • Laura

      I know! I’m scared of getting poisoned by something that looks identical to a morel or something. There’s a certain appeal to that kind of danger though.

  • iscribbler

    Thank you for posting this recipe! It came right when I was wondering what to do with my spaghetti squash and I’m glad I tried it. It’s really delicious! :) The smell while it’s cooking alone is incredible!

  • Kelsey (Happyolks)

    Divine. period. I’m a sucker for the shitaki, wish they weren’t so darn expensive.

  • Jenné @ Sweet Potato Soul

    This looks and sounds divine! I’ve never considered cooking tofu en papillote, but this week I’ll have to try it. Your photos are gorgeous!

  • Mushrooms Canada

    This looks sooo easy & flavourful!
    – Brittany