Ingredients
Scale
For the Tofu Marinade + Batter
- 1 tablespoon white miso (“shiro” miso)
- 1 tablespoon brown or Dijon mustard
- 1 tablespoon lemon juice
- Fine sea salt
- One 16-ounce block super firm tofu* (see note below)
- 1/3 cup plant-based milk
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- Avocado oil spray
For the Breading
- 1 1/4 cups panko breadcrumbs
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
For the Mushroom Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, finely diced
- 8 ounces cremini mushrooms, trimmed and sliced
- 1 teaspoon garlic powder
- Fine sea salt and freshly ground black pepper
- 4 teaspoons all-purpose flour
- 1/4 cup dry white wine (like chardonnay or sauvignon blanc)*
- 1 1/4 cups vegetable or mushroom broth
- Potatoes or noodles, for serving (optional)
Instructions
Tofu
- Marinate the tofu. In a shallow dish, combine the miso, mustard, and lemon juice with a pinch of salt. Using a fork, stir together into a paste.
- Cut the tofu into 10 slabs. Working with one slab at a time, massage the marinade on the tofu, lightly coating it on both sides. Let the tofu marinate for 15 minutes.
- Preheat the oven to 425ºF.
- Meanwhile, prep the breading. In a shallow dish, combine the panko, nutritional yeast, garlic, oregano, salt, and pepper, and mix with your fingers to combine.
- Make the batter. In a separate shallow dish, combine the flour and milk with 1/2 teaspoon salt and plenty of pepper. Whisk with a fork until smooth.
- Cover a baking sheet with parchment paper and spray it generously with oil.
- Working with one piece of tofu at a time, dip it in the batter on both sides, and let the excess drip off. Then transfer to the breading and coat generously on both sides, really pressing the breading in with your hands. Transfer to the prepared baking sheet and continue with the rest.
- Spray the breaded tofu with oil.
- Bake for 15 minutes, until a golden crust forms on the bottom. Then gently flip and bake for another 15 minutes.
Mushroom Sauce
- While the tofu is baking, make the sauce. Heat the oil in a large skillet over medium heat. Add the onions, mushrooms, garlic, and pinches of salt and pepper. Cook until the vegetables are soft and starting to brown, about 7 minutes.
- Add the flour and stir to incorporate. Cook for 1 minute.
- Add the wine and let it simmer to evaporate the alcohol, about 2 minutes.
- Lastly, stir in the broth. Bring to a simmer and cook for a few minutes, just until the sauce thickens. Taste and adjust the seasonings if needed.
- Serve the tofu hot, alongside mushroom sauce.
Notes
- If using “extra firm” tofu instead of “super firm”, press it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate.
- If you don’t drink wine and won’t have use for the rest of the bottle, skip the wine step and simply finish the sauce with a squeeze of lemon juice at the end instead.
Nutrition
- Serving Size: 2 tofu pieces (without sauce)
- Calories: 260
- Sodium: 236 mg
- Fat: 11.3 g
- Carbohydrates: 24 g
- Fiber: 3.3 g
- Protein: 18.4 g
