Holiday's used to be a time that left everyone looking for a vegan dish just scratching their heads, and saying, "Please pass the salad". If you're looking for a recipe that will satisfy everyone regardless of dietary preference, this recipe is a keeper!
Ingredients
Gravy
3 tbsp plant-based butter
3 tbsp all purpose flour
2 cups low sodium vegetable broth
1 1/2 tbsp soy sauce
1 tsp fresh thyme leaves finely chopped
1/2 tsp plant-based poultry seasoning
Salt and pepper to taste
Baked Tofu
1 block of extra firm tofu (12oz) cut into triangles
In a medium pot, heat the vegan butter over medium high heat.
Once butter is melted, add flour and stir for 1 min.
Whisk the vegetable broth, soy sauce, thyme leaves, and poultry seasoning until smooth. Bring to a boil and simmer until thickened approximately 5-6 mins.
Season to taste with salt and pepper if needed. If gravy thickens too much adjust with water/broth to thin.
Tofu Cutlets
Preheat oven to 425F and line a baking sheet with parchment paper.
Whisk together the batter ingredients in a bowl.
In another bowl combine the panko and NOOCH IT! Cashew Grated Cheeze.
Dip a tofu triangle into the batter and then coat in the panko crumbs.
Place on baking sheet and repeat with remaining tofu triangles.
Spray triangles with vegetable oil or drizzle with melted butter.
Bake for 10 mins then flip and spray the other side of the tofu with cooking spray, then bake for 10 mins or until golden brown.
