BAKED TOFU WITH MUSHROOM GRAVY
Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.
Provided by sprout 13
Categories Soy/Tofu
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278.1, Fat 12.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 101.6, Carbohydrate 25.6, Fiber 1.7, Sugar 14.8, Protein 17.2
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