Herb Crusted Tofu With Mushroom Gravy Recipes

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HERB CRUSTED TOFU WITH MUSHROOM GRAVY



Herb Crusted Tofu With Mushroom Gravy image

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!

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • Drain the tofu and cut into 6 slices.
  • To Make Herb Crust:.
  • Combine all the ingredients except the oil in a shallow bowl.
  • To Make Mushroom Gravy:.
  • 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.
  • 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.
  • 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.
  • Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1

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