Tofu with mushroom gravy features crispy breaded tofu drizzled with a rich mushroom gravy. Tofu and gravy is a tasty vegan Thanksgiving dish!
I'm of the opinion that the reason people eat turkey at Thanksgiving is so that they can smother it in gravy. So if it's really all about the gravy, why not have tofu and gravy instead??
Half-jokes aside, this tofu with mushroom gravy is SO flavorful. Vegan friends and family will be loving the rich mushroom gravy served over crispy tofu!
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step 2. Prepare the tofu. In a shallow bowl, mix the flax egg. Let sit 5 minutes.
Step 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.
Step 4. In a second shallow bowl or baking dish mix the breadcrumbs, nutritional yeast, salt, and pepper.
Step 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.
Step 6. Arrange on the prepared baking sheet and bake for 40-45 minutes until the breadcrumbs are golden brown.
Step 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.
Step 8. Sprinkle the flour over the cooked vegetables and stir to coat.
Step 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.
Step 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.
Step 11. Serve the gravy over the tofu.
I prefer this recipe with tofu that hasn't been pressed - it has a lighter texture that compliments the heavier texture of the breadcrumbs.
You definitely can press the tofu if you want. Or you can use a super firm tofu that doesn't require any pressing.
I like this recipe with extra firm tofu - it is firm enough to stay together, but is still fairly soft after being breaded and baked. If you are really looking for a firm texture, use super firm tofu instead.
I always use gluten-free breadcrumbs when breading tofu - they sub 1:1 for regular. When purchasing gf breadcrumbs, check the ingredient list. Some gluten-free breadcrumbs contain eggs!
To avoid making a complete mess, use the wet-hand dry-hand method when coating your tofu. Use one hand to pick up the uncoated tofu and dip it in the flax egg mixture. Transfer it to the breadcrumb mixture then use the other hand to coat in breadcrumbs. Keeping one hand dry and the other wet
If you don't have poultry seasoning, grab 1/4 teaspoon each of ground thyme, rosemary, and sage. Then throw in a pinch of nutmeg and black pepper.
Store the tofu and gravy separately in the refrigerator to avoid sogginess. Leftovers will last in the fridge for 5-7 days.
For the crispiest results when reheating tofu, place back in the oven at 350°F or an air fryer at 300°F and heat for a few minutes until warm. Otherwise, just microwave!
Thank you God for this nourishing meal that fuels our bodies and allows us to care for creation. We are honored to steward your creation. Amen.
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Tofu with mushroom gravy features crispy breaded tofu drizzled with a rich mushroom gravy. Tofu and gravy is a tasty vegan Thanksgiving dish!
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.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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