Tofu Cutlets with Mushroom Sauce

We first made this in Boston in 1992 when Greg was vegetarian. I’d make extra sauce and freeze it. Adapted from Horn of the Moon Cookbook, page 233.

1 T olive oil
1/2 c carrots, finely chopped
1/2 c celery, sliced thin
one small onion, diced
1/2 t thyme
3/4 c water
2 and 1/2 T butter or olive oil
3 c sliced mushrooms
2 T unbleached flour
2 T soy sauce
1/4 c fresh minced parsley

2 packages tofu, drained and pressed
2 T soy sauce
2 T water
1/2 c unbleached flour
2 eggs beaten
1 T parsley dried or 2 T chopped fresh parsley
1/4 c sesame seeds
2 T wheat germ
1/14 c bread crumbs
1 c oil canola for frying

Saute carrots, celery, onions and thyme in the olive oil over medium heat in a frying pan until tender and lightly browned. Transfer to blender, add the water and puree.

Put 1 T butter into the hot pan, add the mushrooms and cook over medium heat until tender. Pour the pureed vegetables over the mushrooms, cook for minute and remove from heat.

Melt the rest of the butter in a saucepan, add flour and simmer until jsut browned and bubbly. Add the mushroom mixture and and stir gently until thickened. Stir in soy sauce and parsley. Set aside. You can reheat if necessary when ready to serve.

Cut each tofu block into thick slices. Set 4 shallow dishes out for dipping as follows:
1. soy sauce and water,
2. flour,
3. beaten eggs.
4. combined mixture of parsley, sesame seeds, wheat germ and bread crumbs mixed well.

Preheat frying oil in a frying pan over medium heat. Dip each piece of tofu into each bowl to coat, then fry until golden brown on both sides. Drain and transfer to heated oven to keep warm as you work. Serve hot.




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