Tofu Cutlets with Creamy Mushroom Sauce

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* Exported from MasterCook *

 

Tofu Cutlets with Creamy Mushroom Sauce

 

Recipe By :The Soy Gourmet - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups soy milk

3 tablespoons safflower oil

1/3 cup chopped onion

2 tablespoons all-purpose flour

1 cup sliced mushrooms

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

pinch dried thyme

1 pound extra-firm tofu -- cut into 1/2-inch slices

2 tablespoons minced fresh parsley

 

Heat the soy milk in a small saucepan, being careful not to boil. Keep warm.

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the

onion, cover, and cook 5 minutes or until softened. Remove the lid, reduce the

heat to low, add the flour, and cook for 2 minutes, stirring constantly. Slowly

add the soy milk, whisking constantly. Add the mushrooms,salt, pepper, and

thyme. Continue to cook for 2 to 3 minutes, stirring frequently. Keep warm.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add

the tofu, season with salt and pepper, and cook until golden brown, about 2

minutes per side. Transfer to a plate, spoon the sauce over the cutlets, and

sprinkle with parsley.

 

 

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Per serving: 264 Calories (kcal); 20g Total Fat; (63% calories from fat); 16g

Protein; 10g Carbohydrate; 0mg Cholesterol; 295mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0