Pecan Crusted Tofu with Golden Gravy
Makes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Tofu Marinade
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 cloves garlic, pressed or minced
- 1 14-ounce package extra firm tofu, drained well
Tahini Spread
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 1 teaspoon soy sauce
Coconut Pecan Crust
- 1/2 cup plus 2 tablespoons chopped pecans
- 3 tablespoons dried shredded coconut
- 2 tablespoons minced Italian parsley
- 1/2 teaspoon ground cumin or chile powder, optional
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sea salt, or to taste
1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.
2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.
3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.
4. Place all of the crust ingredients in another bowl and stir well.
5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.
Variations
~ Replace the tofu with tempeh or portobello mushrooms.
~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.
~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.
~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.
Golden Gravy
Makes 4 cups
- ¼ cup flour
- ¼ cup + 1 tablespoon safflower oil
- 1 ½ cups onion, half moon slices
- 1 cup shiitake mushrooms, sliced
- 4 teaspoons garlic, minced
- 2 ½ cups water or veggie stock
- ¼ cup nutritional yeast
- ¼ cup wheat-free tamari or soy sauce
- 1 tablespoon dried or fresh sage, minced
- ½ teaspoon fresh ground black pepper
- sea salt – to taste
1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well.
2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.
3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.
Serving suggestions
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
Variations
~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.
From November 15 through December 14, Intentblog is launching its first-ever 30 Days of Healthy Indulgences, where every day for 30 days we are inviting bloggers from all over the health and wellness space to contribute their favorite healthy indulgent recipe in time for the holiday season. Please keep checking back for more recipes!
Comments are closed.