Reply #55: Tofu Cutlets and Mushroom Sauce

[livetohike]

Sauce:

1 T. canola oil
1/2 c. each chopped carrot, celery and onion
1/2 t. thyme
3/4 c. water
21/2 T. butter
3 c. sliced mushrooms
2 T. flour
2 T. tamari
1/4 c. minced fresh parsley

Cutlets:

3 squares tofu, drained and pressed (1.5 lbs)
2 T. tamari
2 T. water
1/2 c. flour
2 eggs, well beaten
2 T. dried parsley
1/4 c. sesame seeds
2. T. wheat germ
1 1/4 c. bread crumbs
1 c. canola oil


Saute the carrots, celery, onions and thyme in the 1 T. of oil until tender. Add water. Pour the mixture into a blender, puree and set aside.

Melt 1/2 T. of butter and saute the mushrooms until tender. Add the blended mixture to the mushrooms and remove from heat.

Melt 2 T. of butter in a medium saucepan. Add the flour and cook until the flour is lightly browned. Slowly add the mushrooms mixture to flour and stir until it is all combined. Stir in the tamari sauce and parsley. Simmer for 10 minutes and turn off the heat. Reheat the sauce when the cutlets are ready to serve.

Blot excess moisture from each tofu square. Slice each block into 4 long slices. Mix the tamari with water in a shallow bowl, place the flour in another bowl, then the beaten eggs in another bowl and a final bowl for a mixture of parsley, sesame seeds, wheat germ and bread crumbs.

Dip each piece of tofu on both sides into the tamari mixture, then flour, egg, and bread crumbs. Preheat the oil in a fry pan over medium heat. When the oil is hot set as many cutlets as you can fit into the pan and fry until golden brown on each side. Reheat the sauce and serve in a pitcher along side the cutlets. Serves 4.