Tofu with Mushroom Gravy

Breaded Tofu

• 1 14 Ounce Block Extra Firm Tofu
• 3 Tablespoons Ground Flaxseed + 6 Tablespoons Water
• ¾ Cup Panko Breadcrumbs, gluten-free, if necessary
• 1 Tablespoon Nutritional Yeast
• 2 Teaspoons Kosher Salt
• 1 Teaspoon Garlic Powder
• ½ Teaspoon Ground Thyme
• ¼ Teaspoon Pepper

Mushroom Gravy

• ½ Small Red Onion, diced
• 1 Small Carrot, sliced
• 2 Cloves Garlic, minced
• 8 Ounces Cremini Mushrooms, sliced
• 2 Tablespoons Oat Flour
• 1 ¾ Cups Vegetable Broth
• 1 Teaspoon Poultry Seasoning
• 1 Teaspoon Salt
• ¼ Teaspoon Pepper

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Prepare the tofu. In a shallow bowl, mix the flax egg. Let sit 5 minutes.
3. Cut the tofu into 4 rectangles by slicing the block in half across the middle and then cutting each rectangle in half height-wise.
4. In a second shallow bowl or baking dish mix the breadcrumbs, nutritional yeast, salt, and pepper.
5. Coat each piece of tofu in the flax egg and then the breadcrumb mixture, pressing down gently on each side to help the breadcrumbs stick.
6. Arrange on the prepared baking sheet and bake for 40-45 minutes until the breadcrumbs are golden brown.
7. Prepare the gravy. Using a splash of the vegetable broth, sauté the onion, carrot, and garlic in a skillet over medium heat, until the onions are translucent and the carrots softened, about 8 minutes.
8. Sprinkle the flour over the cooked vegetables and stir to coat.
9. Add the remaining vegetable broth, mushrooms, poultry seasoning, salt, and pepper. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
10. If you want, remove some of the mushrooms before blending. Add the mushrooms to a blender and blend until smooth. Transfer to a gravy boat and add the reserved mushrooms.
11. Serve the gravy over the tofu.

Notes

Air fryer instructions

To make this tofu in the air fryer follow the preparation instructions as written. Air fry at 375°F for 25 minutes.