Breaded Tofu Cutlets and Gravy

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 40 minutes

재료

1 (16 ounce) block super firm tofu

4 cups veggie broth

1/2 lemon (juiced)

1 sprig fresh rosemary

1 sprig fresh thyme

2-3 leaves fresh sage

1 teaspoon salt (up to 1 tablespoon depending on how your broth tastes)

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon paprika

3/4 cup panko breadcrumbs

Spray oil

1/4 cup cornstarch

방향

Preheat the oven to 400°F (204°C).

Cut the tofu from the into 10 even rectangular slices.

In a large pot combine the broth, herbs, lemon juice, and seasonings. Taste and add any more salt if needed. This will depend on how salty your vegetable broth is.

Add the tofu into the pot. Bring to a boil over high heat, and boil for 10 minutes.

Carefully, remove the tofu from the pot and coat in breadcrumbs. Because it is wet the breadcrumbs will stick.

Place the breaded tofu on a lined baking sheet. Spray with spray oil. Bake for 20 minutes or until golden.

Remove the herbs from the broth and add in a cornstarch slurry. The slurry is just the 1/4 cup of cornstarch mixed with 1/2 cup (120ml) of water.

Cook on the stove over high heat until boiling, whisking continuously.

Once it is thickened, your gravy is complete! Taste and add in any extra seasonings or flavors you like.

When the breadcrumbs are golden and the tofu is cooked, it is time to plate up and serve. I like to serve the gravy on the side of the tofu.

영양 정보

• 1회 제공량: 138 g
• 칼로리: 302 kcal
• 지방 전체: 11.8 g
• 탄수화물 전체: 27.8 g
• 단백질: 21.1 g