Tofu and Mushroom Mince

45 degree angle view of a plate of tofu and mushroom mince

My tofu and mushroom mince is perfect for people transitioning to a vegan diet. This is because it was developed to look and taste like a typical Asian pork mince dish I usually have at home with with rice. The flavours that shine in this dish are the umami enriched shiitake mushrooms and soy sauce. The wood ear mushrooms adds a fantastic texture that is needed to counter the softness of the tofu which provides much of the bulk. A very simple, quick and delicious recipe for vegans and lovers of tofu.

Steph and I went to see Nigella Lawson last week! My sister bought me tickets for Christmas and I must say it was an absolutely amazing and entertaining night. Nigella talked a lot about her life and her food philosophy which we both found very inspiring. She also said she reads thousands of cook books as well as food blogs! As lame as this is going to sound, for a fleeting moment I actually imagined her reading this blog and laughing at my terrible jokes. This is how far I have fallen…

Top down view of a plate of tofu and mushroom mince

In the middle of the event a massive thunderstorm hit the city which could be heard throughout the theater. After the show, many people who braved the storm to get to their cars found the parking lot had been inundated with water.  Some parts were flooded to the point where the cars looked like they were floating. Luckily for us, I arrived fashionably late as usual and parked on the outskirts where the drainage could be described as…. EXCELLENT!

Onto another, slightly less exciting story…  here’s my tofu and mushroom mince! I’ve been experimenting with a vegan alternative to pork mince for a while and I am finally happy with the results. The tofu has been broken up to the same size and shape as cooked pork mince then browned with soy sauce to get a similar colour. The shiitake mushrooms adds a huge flavour kick which somewhat counters the tofu taste. I believe this is important since the tofu flavour can be quite strong and off putting for some people. Lastly, I added the wood ear mushrooms (black fungus) for bite and its earthy colour to keep the dish interesting.

45 degree angle look at a pan filled with tofu and mushroom mince

My Tips for Success

  1. To make the tofu look more brown, add a little bit of dark soy sauce into the light (common) soy sauce. This will give a much richer colour to the tofu.
  2. The black fungus or wood ear mushroom is a crucial element in this recipe since it provides the texture. If you can’t find this ingredient, I suggest putting something that is neutral in taste and has crunch.
  3. Be careful of non-gluten free soy sauces, if this matters to you. I suggest using Kikkoman Gluten Free Soy Sauce.

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–  Scruff

Top down view of a bowl of rice with tofu and mushroom mince on top

Tofu and Mushroom Mince

Tofu and Mushroom Mince

Course Dinner, Lunch
Keyword Mince, Tofu
Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 30 minutes
Total Time 50 minutes
Servings 3 - 4 people
Author Scruff


  • 6 dried shiitake mushrooms, finely chopped
  • 5 gm black fungus / wood ear mushroom roughly chopped (available at Asian groceries)
  • 250 gm hard tofu, mashed
  • 1 tbsp canola oil
  • 2 garlic cloves, finely chopped
  • 1/2 small brown onion, finely chopped
  • 1.5 tbsp soy sauce (check for gluten free)
  • 1/4 tsp white sugar
  • pepper
  • coriander, roughly chopped


  1. In separate bowls, cut the shiitake mushrooms in half with a pair of scissors and soak in boiling water for 30 minutes. Do the same with the black fungus / wood ear mushroom except leave them whole. 

  2. In a large bowl, break up the tofu into smaller pieces with your hands. 

  3. After 30 minutes, take out the shiitake mushrooms and black fungus. Wash them under a tap and chop them up. 

  4. In a fry pan on medium heat, add the oil, onion and garlic. Cook them until they begin to go brown and translucent. 

  5. Add the tofu, shiitake and black fungus. Continue to stir and cook for 5 minutes.

  6. Add the soy sauce, pepper and sugar. Stir the tofu around for a further 5 minutes.

  7. Taste the tofu and add more soy if not seasoned enough.

  8. Garnish with chopped coriander and serve with rice. 

5 thoughts on “Tofu and Mushroom Mince

  1. Hey this looks great does the mince work well in wontons or dumplings? I’m looking for something that has sort of the right flavour but also that lovely chewiness.

    1. Hi Reatha! I know what you mean about chewiness and I don’t think this will have the same texture you are looking for. This recipe once cooked, has more of a crumbly texture which is probably not suitable for dumplings. Unfortunately, I don’t have any recipes on the blog at the moment to help you. Sorry!!!

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