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1
Preheat 475F.
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2
Remove the tofu from the package and place on a few sheets of paper towels on a plate.
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3
Cover the block of tofu with another plate, and then weight the plate with a couple of 28-ounce cans of tomatoes or anything similar.
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4
Let sit for about fifteen more minutes.
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5
The goal is to remove excess water from the tofu, to make it fry up crispier.
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6
For the Flatbreads Mix the flour, the semolina, and the salt well in a bowl.
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7
Add the A.1 to the warm water and then pour it into the flour and mix well with a wooden spoon.
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8
Add the olive oil.
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9
Mix well, and then knead the dough by hand on a well-floured surface for about three or four minutes, until smooth.
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10
Place the ball of dough in a bowl, cover loosely with a dish towel, and allow it to sit for 15 minutes.
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11
Prepare the topping: After the block of tofu has sat for a while, take it and slice it lengthwise into about eight slabs, about 1/3 of an inch thick.
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12
Put the slabs of tofu in a bowl and cover with the A.1 for a few minutes, while you start making the crackers.
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13
Take the dough from the bowl and divide into eight pieces.
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14
Shape into balls and then on a well-floured surface press one flat and roll it out.
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15
Dont worry about the shape.
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16
Try to keep it round, but if it becomes oblong, thats okay.
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17
These are rustic flatbreads.
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18
Just make sure to make the dough as thin as you can.
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19
When done, each one should be about six to eight inches in diameter.
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20
Place the rolled out dough on a cookie sheet thats been lightly dusted with semolina flour.
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21
Make four flatbreads at a time, or whatever your cookie sheet will allow.
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22
Cook the flatbreads in the oven for about six or seven minutes, until they become crisp and brown slightly on the top.
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23
Place on a rack to cool.
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24
For the Topping Remove the marinated slabs of tofu one at a time and dredge them in the cornstarch.
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25
Fry them in a large pan on a medium-high heat until crisp and brown on one side.
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26
Flip and repeat.
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27
Set aside the fried tofu and keep warm.
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28
In the same pan, sweat the onions until soft and brown, about ten minutes.
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29
Once the onions are soft and brown (dont rush this step), add the garlic and saute for two minutes.
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30
Add the mushrooms, and saute until soft.
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31
Toss in the thyme, butter, and broth, and reduce to make a sauce.
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32
Add the parsley
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33
To serve, take one flatbread, and place two pieces of tofu on it.
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34
Top with the mushroom and onion mixture and enjoy.
