Grilled Tofu Fillets in Mushroom Cream Sauce

This recipe comes from The Vegetarian Low-Carb Diet by Rose Elliott. This is good for Phases 1, 2 and 3. Good served with green vegetable or salad and perhaps some Cauliflower Mash.

• Ready In: 1 hr
• Serves: 2

Ingredients

• For the mushroom sauce

• 5 1⁄2 ounces button mushrooms, washed and halved
• 1⁄2 ounce butter
• 3  tablespoons butter
• 3  tablespoons  cream
• 1  pinch fresh ground black pepper, and
• 1  pinch  grated nutmeg

• For the tofu fillets

• 9  ounces firm tofu, drained
• 4  teaspoons garlic paste
•  olive oil

Directions

1. To make the sauce, fry the mushrooms lightly in the butter in a small saucepan for 5-10 minutes or until tender. Add the cream and simmer over a gentle heat for 2-3 minutes, or until slightly thickened. Season with salt, pepper and grated nutmeg and set aside.
2. Cut tofu in half then slice each half horizontally so that you get four thin slices from each-eight in all. Sandwich these pairs, using garlic paste as "glue" to make four fillets. Brush the tofu fillets all over with olive oil and cook them on a hot griddle, so they cook through and get marked with black grid lines, turning them to cook on both sides. Alternatively, you can shallow-fry them in olive oil until crisp and golden.
3. When the fillets are done, quickly reheat the sauce and serve with them.