Herb Crusted Tofu With Mushroom Gravy

1. 1

   Drain the tofu and cut into 6 slices.

2. 2

   To Make Herb Crust:

3. 3

   Combine all the ingredients except the oil in a shallow bowl.

4. 4

   To Make Mushroom Gravy:

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

* Per serving · 4 servings · Values may vary.