Herb-Crusted Tofu with Mushroom Gravy

1. 1

   Drain tofu, and cut into 6 slices.

2. 2

   To make Herb Crust: Combine all ingredients except oil in shallow bowl.

3. 3

   To make Mushroom Gravy: Saute onion in olive oil over medium-high heat.

4. 4

   Stir occasionally for 5 minutes, or until browned.

5. 5

   Add rosemary, mushrooms and pinch of salt.

6. 6

   Add broth, and simmer until mushrooms are tender.

7. 7

   Meanwhile, heat vegetable oil in large skillet over high heat.

8. 8

   Coat each tofu cutlet with Herb Crust.

9. 9

   Set in oil, and fry 4 to 5 minutes on each side until golden brown.

10. 10

    Drain on paper towels.

11. 11

    Heat Gravy over high heat.

12. 12

    Mix cornstarch with 1/4 cup cold water; whisk into gravy until thickened, then remove from heat.

13. 13

    Spoon Mushroom Gravy over tofu cutlets, and serve.

* Per serving · 4 servings · Values may vary.