Baked Tofu with Mushroom Sage Gravy

In partnership with Morinaga Nutritional Foods, Inc.

Ingredients

Baked Tofu

Mushroom Sage Gravy

  • 12 oz fresh mushrooms
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, peeled and chopped
  • 2 sprigs fresh thyme
  • 3 sage leaves, chopped
  • 1⁄2 tsp balsamic vinegar
  • 2 cups water
  • 2 Tbsp flour
  • Salt & pepper
  • Fresh green onion
Directions

Baked Tofu

  1. Preheat oven to 375 F.
  2. Slice tofu 1⁄4 inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.
  3. Slice the top of the tofu three times and place slice of garlic in each.
  4. Place on a lightly oiled baking sheet and bake for 30 to 35 minutes, turning once halfway through. Cook until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

Mushroom Sage Gravy

  1. Clean the mushrooms using a paper towel. Then slice them into even-sized pieces.
  2. Heat oil in a large skillet. Add onions and cook on medium-low. When onions are soft, add garlic, thyme, and sage. Stir for 30 seconds.
  3. Add chopped mushrooms. Increase heat to high and cook for about 3 minutes.
  4. Whisk together balsamic vinegar, water, flour, salt and pepper.
  5. Pour this mixture over the mushrooms. Bring to a boil.
  6. Reduce heat and simmer for about 5 minutes. Taste and adjust salt, pepper, and balsamic vinegar if needed.
  7. Place the tofu "steak" on a plate and pour gravy over it. Garnish with fresh green onion and/or thyme and/or sage.

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