Herb Crusted Tofu With Mushroom Gravy Food

HERB CRUSTED TOFU WITH MUSHROOM GRAVY

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!

BAKED TOFU WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 425°F.
• Dry the tofu and cut it into 4 thick slices.
• Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
• 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.
• 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.
• 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.
• Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
• Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
• Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.