Monday, November 10, 2014

Roasted Tofu with Thyme and Mushroom Gravy!



























I can't believe that Thanksgiving is right around the corner! I've been calling it 'Un-Turkey Day' for years since I've been a vegetarian since the age of 11. I've spent many a Thanksgiving looking for a hearty main dish in place of the turkey. I love this super simple roasted tofu as a vehicle for a rich mushroom gravy(created by Mom using the 80's pantry staple, Gravy Master). Seriously, anyone can make this tasty dish and you'll be able to add a veggie, gluten free option to the big feast for those vegetarian, vegan or gluten free family and friends without too much effort. Enjoy!

Roasted Tofu with Thyme:
  • 2 cubes extra firm tofu, drained and pressed of water and sliced into 1/2 inch slices
  • 1/3 cup olive oil
  • 2 TBSP gluten free Tamari sauce
  • 1/4 tsp powdered thyme
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • Few stems fresh thyme leaves

Instructions
  1. In a large mixing bowl, combine olive oil, Tamari, thyme, thyme leaves, salt and pepper. Toss slices in marinade and let sit for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Spread marinated tofu slices on a rimmed sheet pan and bake for 35-40 minutes until edges are golden.
Serves 4

Mushroom Gravy:
  • 8 oz. white mushrooms, washed, stems removed and sliced
  • 3 TBSP Earth Balance spread
  • 2 TBSP Gluten Free All Purpose Flour (I used Bob's)
  • 1 1/2 cups water
  • 1 tsp Gravy Master flavoring (this is veggie friendly and gluten free)
  • sea salt and pepper to taste

Instructions
  1. Saute mushrooms and Earth Balance in a medium saucepan under medium heat until softened and golden, about 4-5 minutes.
  2. Sprinkle the mushrooms evenly with flour and stir to coat. Add water and stir or whisk quickly to avoid lumps until thickened, about 5-7 minutes.
  3. Add Gravy Master flavoring, salt and pepper and stir until browned and thickened. 
  4. Serve over mashed potatoes, gluten free stuffing and roasted tofu!

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