Best Tofu With Mushroom Gravy Recipes

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HERB CRUSTED TOFU WITH MUSHROOM GRAVY



Herb Crusted Tofu With Mushroom Gravy image

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!

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) package extra firm tofu
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I only use a pinch)
1/2 cup vegetable oil
1 small onion, chopped fine
2 tablespoons olive oil
2 teaspoons dried rosemary
5 button mushrooms, chopped
1/2 cup vegetable broth
2 teaspoons cornstarch

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!

Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1

VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY



Vegan

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Thanksgiving     Dinner     Vegan     Vegetarian     Vegetable     Tofu     Pecan     Mushroom     White Wine

Yield 8 servings

Number Of Ingredients 37

For the tofurkey:
4 tablespoons vegetable oil, divided, plus more for pan
1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
1/2 cup raw pecans, coarsely chopped
1/2 medium onion, chopped
1 garlic clove, finely chopped
5 sprigs thyme
8 ounces crimini mushrooms, coarsely chopped
1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
1 cup homemade vegetable stock or low-sodium vegetable broth
1/3 cup dry white wine
1 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 (14-ounce) packages extra-firm tofu
3 tablespoons white miso paste
2 tablespoons cornstarch
1 teaspoon garlic powder
1 tablespoon chopped parsley
For the gravy:
3 tablespoons vegetable oil, divided
12 ounces crimini mushrooms, coarsely chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs thyme
2 fresh bay leaves
4 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
Special Equipment
A 1 1/2-quart oval loaf pan or 9x5" loaf pan

Steps:

  • For the tofurkey:
  • Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
  • Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
  • Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
  • Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
  • Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
  • Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
  • Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
  • Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
  • Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
  • For the gravy:
  • Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
  • Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
  • Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
  • Do Ahead
  • Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.

TOFU WITH MUSHROOM GRAVY



Tofu with Mushroom Gravy image

Making Tofu with Mushroom Gravy is a nice way to prepare tofu. The procedure is simple; the ingredients are readily available in supermarkets; and it tastes good. http://panlasangpinoy.com/2013/06/05/tofu-with-mushroom-gravy/

Provided by Dave Smith

Number Of Ingredients 7

1 pkg firm organic tofu
5 Tbsp olive oil
4 oz baby portebello mushrooms, sliced
3 Tbsp butter
1/4 c flour
2 c vegetable broth
SALT AND PEPPER TO TASTE

Steps:

  • 1. Heat the olive oil in a frying pan. Add the mushrooms Pan-fry. Remove set-a-side.
  • 2. Pan-fry the sliced tofu in medium heat for about 7 to 10 minutes per side. Set set-a-side.
  • 3. Add the butter and melt.
  • 4. When the butter becomes hot, gradually add the flour while stirring. Continue cooking while stirring gradually until the color of the mixture turns light brown.
  • 5. slowly Pour-in the vegetable broth whisking all the time. Stir until the texture becomes smooth.
  • 6. Add back in the mushrooms simmer while stirring once in a while until the texture thickens and the desired consistency is achieved.
  • 7. Arrange the fried tofu on a serving plate. Top with mushroom gravy. Serve. Share and enjoy!

MEATLESS MEATLOAF WITH MUSHROOM GRAVY



Meatless Meatloaf with Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 23

1 pound Japanese eggplants (about 3)
1/2 cup walnuts
1 pound firm tofu
8 ounces shiitake or button mushrooms, stemmed
2 cloves garlic, minced
1 cup wheat germ
1 cup old-fashioned oats
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage leaves
1 large egg, plus 1 egg white
1 tablespoon chopped fresh thyme leaves
1 tablespoon kosher salt
Freshly ground black pepper
1/4 teaspoon red chile flakes
2 tablespoons unsalted butter
6 ounces shitake, cremini, or button mushrooms
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 tablespoon Marsala or sherry
1 cup vegetable broth, homemade or low sodium canned
2 sprigs fresh thyme, plus 1 teaspoon leaves
1/4 cup heavy cream

Steps:

  • For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly. Wrap in foil and set aside to steam for 20 minutes. Remove from the foil and gently brush the skin off or rinse under warm water.
  • Preheat oven to 400 degrees F.
  • Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl. Pulse the eggplant, tofu, and mushrooms into small pieces. Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined. Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
  • For the gravy: Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, about 8 minutes. Season mushrooms with salt and pepper to taste. Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute. Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes. Add the cream and fresh thyme leaves and season with salt and pepper.
  • Unmold the meatless loaf, slice, and serve with the mushroom gravy.

Nutrition Facts : Calories 389 calorie, Fat 20.5 grams, SaturatedFat 6 grams, Cholesterol 55 milligrams, Sodium 1024 milligrams, Carbohydrate 33 grams, Fiber 11 grams, Protein 20 grams, Sugar 8 grams

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