Tofu With Mushroom Gravy Recipes

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VEGAN "TOFURKEY" WITH MUSHROOM STUFFING AND GRAVY



Vegan

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Thanksgiving     Dinner     Vegan     Vegetarian     Vegetable     Tofu     Pecan     Mushroom     White Wine

Yield 8 servings

Number Of Ingredients 37

For the tofurkey:
4 tablespoons vegetable oil, divided, plus more for pan
1 French demi baguette (about 4 1/2 ounces), cut into 1/4"cubes (about 3 cups)
1/2 cup raw pecans, coarsely chopped
1/2 medium onion, chopped
1 garlic clove, finely chopped
5 sprigs thyme
8 ounces crimini mushrooms, coarsely chopped
1 large celery stalk, sliced crosswise into 1/4"-thick pieces (about 3/4 cup)
1 cup homemade vegetable stock or low-sodium vegetable broth
1/3 cup dry white wine
1 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
2 tablespoons soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
3 (14-ounce) packages extra-firm tofu
3 tablespoons white miso paste
2 tablespoons cornstarch
1 teaspoon garlic powder
1 tablespoon chopped parsley
For the gravy:
3 tablespoons vegetable oil, divided
12 ounces crimini mushrooms, coarsely chopped
2 shallots, quartered
1 garlic clove, crushed
5 sprigs thyme
2 fresh bay leaves
4 cups homemade vegetable stock or low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon coarsely chopped parsley
1 1/2 teaspoons kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
Special Equipment
A 1 1/2-quart oval loaf pan or 9x5" loaf pan

Steps:

  • For the tofurkey:
  • Preheat oven to 425°F. Grease oval pan with oil, then place a 12" strip of parchment lengthwise down center of pan, leaving a 1" overhang.
  • Arrange bread and pecans in a single layer on a rimmed baking tray and bake until bread is light golden brown and dry, about 8 minutes.
  • Heat 2 Tbsp. oil in a large skillet over medium. Cook onion, garlic, and thyme, stirring, until onion is translucent, about 3 minutes. Add mushrooms and cook until just beginning to brown, about 5 minutes. Add celery and cook, stirring often, until mushrooms are cooked through, about 3 minutes more. Transfer mixture to a large bowl; remove thyme sprigs. Add bread and pecans, toss to combine, and set aside.
  • Pour stock and wine into hot skillet and heat over medium-high, scraping up browned bits with a spoon; season with 1 tsp. salt and 1/2 tsp. black pepper. Cook, stirring, until just combined, about 1 minute. Pour over bread mixture, then toss to combine.
  • Whisk soy sauce, maple syrup, paprika, cayenne, 2 Tbsp. oil, and 1/2 tsp. salt in a medium bowl.
  • Break tofu into large chunks. Working in batches, break up tofu with your hands and press down into a towel-lined colander to drain as much water as possible. Bring ends of towel together, gathering tofu into the middle, and squeeze towel into a ball to expel as much water as possible. Transfer tofu to a food processor. Add miso, cornstarch, garlic powder, and remaining 2 tsp. salt and 1/2 tsp. black pepper. Blend until smooth, about 30 seconds.
  • Using an oiled spatula, line bottom and interior sides of prepared pan with two-thirds of the tofu mixture, pressing firmly to create compact 3/4"-high walls. Spoon mushroom mixture into the center and press down firmly. Cover with remaining tofu mixture; smooth surface. (If you have leftover stuffing, bake remaining stuffing in a covered dish separately and serve as a side dish.) Using a pastry brush, brush top generously with soy-maple glaze.
  • Transfer pan to a rimmed baking sheet and bake tofurkey, brushing top with glaze halfway through, until loaf is set and lightly browned, about 30 minutes. Line another rimmed baking sheet with parchment and place over oval pan. Quickly but carefully invert pan to turn out tofurkey onto sheet, using parchment to gently remove from pan. Brush loaf all over with remaining glaze.
  • Heat broiler and broil until a light brown crust forms, 6-7 minutes. Cool at least 10 minutes. Top with parsley and serve with gravy alongside.
  • For the gravy:
  • Heat 1 Tbsp. oil in a medium saucepan over medium-low until beginning to brown and smells fragrant, about 30 seconds. Cook mushrooms, shallot, garlic, thyme, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes. Add stock, bring to a simmer, and cook, stirring occasionally, until reduced by half, about 30 minutes.
  • Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot. Cook flour and remaining 2 Tbsp. oil in pot over medium heat, stirring constantly, until browned and thickened, 5-7 minutes.
  • Add wine, stir to combine, and cook 30 seconds. Whisk in mushroom broth, parsley, 1 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes. Season with salt and pepper.
  • Do Ahead
  • Stuffing can be made 1 day ahead; wrap tightly in plastic and chill. Gravy can be made 3 days ahead; transfer to an airtight container and chill. Heat in a small pot over medium, whisking constantly and adding warm water or stock 1 Tbsp. at a time if needed, until smooth, about 5 minutes.

ROASTED TOFU WITH OYSTER MUSHROOM GRAVY



Roasted Tofu With Oyster Mushroom Gravy image

Using this lovely way to cook tofu, you will be amazed by the flavored texture tofu, serve with tasty mushroom gravy, it is a perfect dish.

Provided by JackJones @ Recipeland

Categories     Side Dish

Time P4Y2m

Yield 4

Number Of Ingredients 7

tofu
soy sauce, light
red vinegar
sesame oil
cumin
hot chili peppers
black pepper

Steps:

  • Drain tofu and pat dry with paper towels. Lay prepared 1-inch cube tofu into a baking dish, only one layer. Mix all the other ingredients in a small bowl. Add the soy sauce mixture to the tofu and shake to coat the tofu, make sure all the sides are coated, then marinate tofu for about half an hour or longer. Put the baking dish into the prepared oven. Bake until tofu is dry on the surface, you can use a folk to test, but not burn, about 40 minutes. Take the tofu out of the oven, serve warm with gravy or any kind of your favorite sauce.

Nutrition Facts : Calories 174 calories

TOFU WITH MUSHROOM GRAVY



Tofu with Mushroom Gravy image

Making Tofu with Mushroom Gravy is a nice way to prepare tofu. The procedure is simple; the ingredients are readily available in supermarkets; and it tastes good. http://panlasangpinoy.com/2013/06/05/tofu-with-mushroom-gravy/

Provided by Dave Smith

Number Of Ingredients 7

1 pkg firm organic tofu
5 Tbsp olive oil
4 oz baby portebello mushrooms, sliced
3 Tbsp butter
1/4 c flour
2 c vegetable broth
SALT AND PEPPER TO TASTE

Steps:

  • 1. Heat the olive oil in a frying pan. Add the mushrooms Pan-fry. Remove set-a-side.
  • 2. Pan-fry the sliced tofu in medium heat for about 7 to 10 minutes per side. Set set-a-side.
  • 3. Add the butter and melt.
  • 4. When the butter becomes hot, gradually add the flour while stirring. Continue cooking while stirring gradually until the color of the mixture turns light brown.
  • 5. slowly Pour-in the vegetable broth whisking all the time. Stir until the texture becomes smooth.
  • 6. Add back in the mushrooms simmer while stirring once in a while until the texture thickens and the desired consistency is achieved.
  • 7. Arrange the fried tofu on a serving plate. Top with mushroom gravy. Serve. Share and enjoy!

BAKED TOFU WITH MUSHROOM GRAVY



Baked Tofu With Mushroom Gravy image

Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.

Provided by sprout 13

Categories     Soy/Tofu

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

15 ounces soft silken tofu
1 tablespoon butter
1/2 large white onions or 1/2 large yellow onion, sliced into rings
6 ounces white button mushrooms, sliced
4 teaspoons flour
1/2 cup low-fat milk
1/4 cup low-fat plain yogurt
salt
pepper
dried thyme
oil
nonstick cooking spray

Steps:

  • Preheat oven to 425°F.
  • Dry the tofu and cut it into 4 thick slices.
  • Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
  • Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
  • While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
  • About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
  • Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
  • Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
  • Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.

Nutrition Facts : Calories 278.1, Fat 12.8, SaturatedFat 5.1, Cholesterol 19.5, Sodium 101.6, Carbohydrate 25.6, Fiber 1.7, Sugar 14.8, Protein 17.2

HERB CRUSTED TOFU WITH MUSHROOM GRAVY



Herb Crusted Tofu With Mushroom Gravy image

This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!

Provided by Sharon123

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) package extra firm tofu
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I only use a pinch)
1/2 cup vegetable oil
1 small onion, chopped fine
2 tablespoons olive oil
2 teaspoons dried rosemary
5 button mushrooms, chopped
1/2 cup vegetable broth
2 teaspoons cornstarch

Steps:

  • Drain the tofu and cut into 6 slices.
  • To Make Herb Crust:.
  • Combine all the ingredients except the oil in a shallow bowl.
  • To Make Mushroom Gravy:.
  • Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
  • Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
  • Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
  • Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1

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