Herb Crusted Tofu With Mushroom Gravy |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food! Ingredients:
1 (16 ounce) package extra firm tofu |
1/2 cup cornstarch |
1 teaspoon salt |
1 teaspoon dried italian herb seasoning |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1/4 teaspoon cayenne pepper (i only use a pinch) |
1/2 cup vegetable oil |
1 small onion, chopped fine |
2 tablespoons olive oil |
2 teaspoons dried rosemary |
5 button mushrooms, chopped |
1/2 cup vegetable broth |
2 teaspoons cornstarch |
Directions:
1. Drain the tofu and cut into 6 slices.
2. To Make Herb Crust:.
3. Combine all the ingredients except the oil in a shallow bowl.
4. To Make Mushroom Gravy:.
5. Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
6. Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
7. Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
8. Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!
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