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Breaded Oven-baked Tofu with Portobello Mushroom Gravy

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Ingredients Edit

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

Cabernet marinade Edit

Cornmeal breading Edit

Portobello mushroom gravy Edit

Directions Edit

Cabernet marinade Edit

  1. Combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste and Cabernet, and pour into large baking dish.
  2. Place tofu into baking dish, and marinate several hours or overnight.
  3. Remove tofu from marinade, and place in microwave-safe colander suspended over bowl.
  4. Cover loosely with wax paper, and microwave on high 5 minutes.
  5. Set aside.
  6. Preheat oven to 400°F.
  7. Spray baking sheet with nonstick cooking spray.

Cornmeal breading Edit

  1. Combine all ingredients in small bowl, and thoroughly coat tofu pieces.

Assembly Edit

  1. Place breaded tofu on prepared pan in single layer.
  2. Bake on middle rack 1 hour, turning over after 30 minutes.
  3. Cook until golden brown, remove from oven and serve.

Portobello mushroom gravy Edit

  1. Combine dried mushrooms and boiling water in small saucepan.
  2. Cook mushrooms over low heat 15 minutes.
  3. Remove from heat, and set aside.
  4. Heat oil in saucepan over medium heat 2 minutes.
  5. Add flour, stirring to form roux.
  6. Remove mushrooms from soaking liquid, chop coarsely and add to roux.
  7. Cook mixture 2 minutes, stirring constantly.
  8. Add hot stock, and, stirring frequently, cook 3 minutes.
  9. Reduce heat to low, add yeast and stir or whisk until blended.
  10. Add chives and tamari, and cook 5 minutes, stirring occasionally.

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