Herb Crusted Tofu With Mushroom Gravy

Total Time
10 mins
30 mins

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!

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  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!