Herb Crusted Tofu with Mushroom Gravy
Crispy, flavorful, and entirely plant-based, this Herb Crusted Tofu with Mushroom Gravy is a show-stopping dish that’s sure to impress vegans and non-vegans alike. Tender slices of tofu are coated in a fragrant mixture of panko breadcrumbs, parsley, and thyme, pan-fried to golden perfection for a satisfyingly crunchy texture. The star of the show is the rich, savory mushroom gravy made with cremini mushrooms, caramelized onions, and a hint of soy sauce, thickened to velvety perfection with a cornstarch slurry. Perfect for a hearty dinner, this recipe balances robust flavors and comforting textures while remaining dairy- and meat-free. Garnish with fresh rosemary for an aromatic finishing touch, and serve over mashed potatoes, rice, or alongside roasted vegetables for a meal that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 400 g Firm tofu
- 1 cup Panko breadcrumbs
- 2 tbsp Fresh parsley, finely chopped
- 1 tbsp Fresh thyme leaves
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup All-purpose flour
- 0.75 cup Unsweetened plant-based milk (such as almond or soy)
- 2 tbsp Olive oil (for frying)
- 200 g Cremini mushrooms, sliced
- 0.5 Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1.5 cups Vegetable broth
- 1 tbsp Soy sauce
- 1 tbsp Nutritional yeast
- 2 tsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 1 tsp Fresh rosemary, finely chopped (optional garnish)
Instructions
Press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place it on a plate, and weigh it down with a heavy object (like a skillet) for 15 minutes.
Meanwhile, prepare the herb crust mixture. In a shallow bowl, combine panko breadcrumbs, parsley, thyme, garlic powder, salt, and black pepper.
Set up your dredging station with three bowls: one with all-purpose flour, one with plant-based milk, and one with the herb breadcrumb mixture.
Slice the tofu into thin rectangular slices or cubes, then dredge each piece first in the flour, then in the plant-based milk, and finally in the herb breadcrumb mixture, pressing down gently to ensure the coating sticks.
Heat the olive oil in a large skillet over medium heat. Once hot, add the coated tofu slices and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
In the same skillet, add a drizzle of olive oil if needed, then sauté the chopped onion and minced garlic until softened, about 3 minutes.
Add the sliced mushrooms to the skillet, cooking until they release their moisture and become golden brown, about 5-7 minutes.
Pour in the vegetable broth, soy sauce, and nutritional yeast, stirring to combine. Bring the mixture to a simmer.
In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add this to the mushroom mixture, stirring continuously until the gravy thickens, about 2-3 minutes.
Adjust seasoning with additional salt and pepper to taste.
Serve the herb-crusted tofu on a plate, generously topped with the mushroom gravy. Garnish with fresh rosemary, if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 791 mg | 61% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
