Ingredients:
Cutlets
1 block of extra firm tofu
3 cups vegetable broth
Juice of 1 lemon
2-3 sprigs of rosemary
2-3 sprigs of thyme
3/4 tsp oregano
3/4 tsp paprika
3/4 tsp seasoning salt Trader Joe’s
3/4 tsp salt (omit if your broth is salty)
3/4 tsp black pepper
3/4 tsp garlic powder
3/4 tsp parsley
Breading
½ cup panko breadcrumbs
2 tsp all purpose flour
Gravy: (From Dr. Mcdougalls website)
2 Cups of the vegetable broth (from the marinade strained first)
3 TBSP Soy sauce, or less to taste
2 TBSP Tahini
1/4 Cup Brown rice flour
Directions:
Start by pressing the tofu. Slice the tofu block into rectangles, I got 8 slices out of mine. Yours can be thicker or thinner.
In a small bowl, mix together the vegetable broth, lemon juice and all the spices. Stir well to combine and set aside.
Place tofu in a container big enough to hold them in a single layer. Add the vegetable broth mixture into the container with the tofu and make sure all the tofu is covered.
Let the tofu sit in the broth for a few hours or up to 2 days (covered). The tofu will have more flavor the longer it sits in the broth.
Mix the breading ingredients together in a bowl and dredge the cutlets into the breading mixture, turning them to coat all 6 surfaces, and then place them on a baking sheet lined with parchment paper. Repeat until all cutlets are coated. Do not throw away the broth.
Put the tofu baking sheet into a preheated oven at 400F for 18-25 minutes. Turn the tofu halfway thorugh for even coloring. I cooked mine for 25 mins.
While the tofu is cooking, make the McDougall Golden Gravy Recipe. Place the strained broth and water in a saucepan. Stir in the soy sauce and tahini Bring to a boil adn then turn down the heat to simmer. Add the brown rice flour a tablespoon at a time and stir in well. Cook and stir until thickened.
Once the cutlets are done, lay them out on a plate, top with the gravy and some extra rosemary or thyme for garnish, and serve.
YouTube video where I show you how to make this dish: https://youtu.be/XmtkLyKFEgc
