Baked Tofu With Mushroom Gravy |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks. Ingredients:
15 ounces soft silken tofu |
1 tablespoon butter |
1/2 large white onions or 1/2 large yellow onion, sliced into rings |
6 ounces white button mushrooms, sliced |
4 teaspoons flour |
1/2 cup low-fat milk |
1/4 cup low-fat plain yogurt |
salt |
pepper |
dried thyme |
oil |
nonstick cooking spray |
Directions:
1. Preheat oven to 425°F.
2. Dry the tofu and cut it into 4 thick slices.
3. Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
4. Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
5. While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
6. About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
7. Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
8. Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
9. Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
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