Guest guest Posted March 7, 2000 Report Share Posted March 7, 2000 * 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 -------- ------------ -------------------------------- 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. - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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