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Breaded Tofu with Mushroom Gravy




Source of Recipe


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List of Ingredients




CABERNET MARINADE

1 1/3 cups hot vegetable stock

1/4 cup tamari soy sauce

2 scallions, thinly sliced, tops and 2 inches of green

2 tsp. granulated garlic

2 tsp. dried oregano

1/4 cup tomato paste

3/4 cup Cabernet

2 16-oz. pkgs. Chinese-style tofu, drained and cubed

CORNMEAL BREADING

1/3 cup yellow cornmeal

3 Tbs. whole wheat flour

3 Tbs. breadcrumbs, nonhydrogenated

1 Tbs. granulated garlic

2 tsp. dried oregano

3 dashes cayenne pepper

Recipe



1. To make Cabernet Marinade: Combine vegetable stock tamari soy sauce, scallions, garlic, oregano, tomato paste and Cabernet, and pour into large baking dish. Place tofu into baking dish, and marinate several hours or overnight. Remove tofu from marinade, and place in microwave-safe colander suspended over bowl. Cover loosely with wax paper, and microwave on high 5 minutes. Set aside.

2. Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.

3. To make Cornmeal Breading: Combine all ingredients in small bowl, and thoroughly coat tofu pieces. Place breaded tofu on prepared pan in single layer.

4. Bake on middle rack 1 hour; turning over after 30 minutes. Cook until golden brown, remove from oven and serve.


PORTOBELLO MUSHROOM GRAVY

1.5 oz. pkg. dried portobello mushrooms

2 cups boiling water

3 Tbs. olive oil

3 Tbs. whole wheat flour

1 1/2 cups boiling vegetarian beef stock

2/3 cup nutritional yeast

1/2 tsp. freeze-dried chives

1 Tbs. tamari soy sauce

1. Combine dried mushrooms and boiling water in small saucepan. Cook mushrooms over low heat 15 minutes. Remove from heat, and set aside.

2. Heat oil in saucepan over medium heat 2 minutes. Add flour stirring to form roux. Remove mushrooms from soaking liquid, chop coarsely and add to roux. Cook mixture 2 minutes, stirring constantly. Add hot stock, and, stirring frequently, cook 3 minutes. Reduce heat to low, add yeast and stir or whisk until blended. Add chives and tamari, and cook 5 minutes, stirring occasionally.