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
- 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.
- Preheat oven to 375 degrees.
- Spread marinated tofu slices on a rimmed sheet pan and bake for 35-40 minutes until edges are golden.
- 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
- Saute mushrooms and Earth Balance in a medium saucepan under medium heat until softened and golden, about 4-5 minutes.
- 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.
- Add Gravy Master flavoring, salt and pepper and stir until browned and thickened.
- Serve over mashed potatoes, gluten free stuffing and roasted tofu!