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HERB CRUSTED TOFU WITH SHIITAKE MUSHROOM GRAVY

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Servings 4 people

Ingredients
  

herb crusted tofu (serves 4, so double if matching the gravy proportions)

  • 1 block extra firm tofu (16 ounces)
  • 2 tablespoons olive oil
  • 1 ½ tablespoons tamari gluten-free soy sauce
  • 1 cup nutritional yeast
  • ¼ cup corn meal
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried onion
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 ¼ teaspoon sea salt

shiitake mushroom gravy (adapted from a recipe by Jennifer Lynn, serves 8)

  • 2 medium yellow onions sliced
  • 4 cloves garlic roughly chopped
  • ½ cup olive oil
  • 12 med. shiitake mushrooms sliced
  • ¼ cup fresh rosemary leaves
  • ¼ cup fresh sage leaves
  • ¼ cup fresh oregano leaves
  • 2 teaspoons fresh thyme leaves
  • ¾ cup raw cashews
  • 2 tablespoons tamari
  • 2 tablespoons Bragg’s liquid aminos
  • 1 cup + 2 tablespoons warm water more as needed to reach desired consistency

Instructions
 

for the tofu

  • Preheat oven to 425º. Get out one large (about 15"x10") glass casserole dish.
  • Drain tofu and slice into 1/3" thick slabs as pictured. Set aside.
  • In a large, shallow bowl, mix 2 tablespoons olive oil and 1 ½ tablespoons tamari. In another shallow bowl, mix nutritional yeast, corn meal, sea salt, and all spices. Combine thoroughly, using your fingers to break up some of the herbs.
  • Immerse the tofu in the olive oil-tamari mixture, coating on all sides and making sure tamari clings to tofu as much as the olive oil does. Then dip tofu slab in the herb mixture, and coat all sides. Flip a few times to ensure even coating. Place directly on glass casserole dish. Repeat, leaving about ½" between slabs as you lay them down.
  • Bake 20-30 minutes, until the breading is golden brown and a bit puffy.

for the gravy

  • Combine onions, garlic, and olive oil in a large frying pan and sauté over medium flame until onions are tender and bordering translucent, stirring frequently, at least 10 minutes.
  • When onions are translucent, add the fresh herbs and the mushrooms. Stir to incorporate with the onion mixture, and allow to cook another five minutes.
  • Add cashews and give them a few minutes in the pan to marry flavors. When everything is soft, remove from heat and transfer mixture from the pan into a Vitamix or blender.
  • Add tamari, Braggs, and water to taste, then blend to incorporate. It may look thinner than you expect, but it will thicken as it cools. Adjust saltiness as desired with tamari and Braggs.
  • Serve with any main and side dishes—incredible with all veggies, potatoes, and anything else you can imagine slathering with gravy.