Herb Crusted Tofu with Mushroom Gravy

Crispy, flavorful, and entirely plant-based, this Herb Crusted Tofu with Mushroom Gravy is a show-stopping dish that’s sure to impress vegans and non-vegans alike. Tender slices of tofu are coated in a fragrant mixture of panko breadcrumbs, parsley, and thyme, pan-fried to golden perfection for a satisfyingly crunchy texture. The star of the show is the rich, savory mushroom gravy made with cremini mushrooms, caramelized onions, and a hint of soy sauce, thickened to velvety perfection with a cornstarch slurry. Perfect for a hearty dinner, this recipe balances robust flavors and comforting textures while remaining dairy- and meat-free. Garnish with fresh rosemary for an aromatic finishing touch, and serve over mashed potatoes, rice, or alongside roasted vegetables for a meal that’s as wholesome as it is delicious!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 g Firm tofu
• 1 cup Panko breadcrumbs
• 2 tbsp Fresh parsley, finely chopped
• 1 tbsp Fresh thyme leaves
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup All-purpose flour
• 0.75 cup Unsweetened plant-based milk (such as almond or soy)
• 2 tbsp Olive oil (for frying)
• 200 g Cremini mushrooms, sliced
• 0.5 Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1.5 cups Vegetable broth
• 1 tbsp Soy sauce
• 1 tbsp Nutritional yeast
• 2 tsp Cornstarch
• 2 tbsp Water (for cornstarch slurry)
• 1 tsp Fresh rosemary, finely chopped (optional garnish)

Directions

Step 1

Press the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel, place it on a plate, and weigh it down with a heavy object (like a skillet) for 15 minutes.

Step 2

Meanwhile, prepare the herb crust mixture. In a shallow bowl, combine panko breadcrumbs, parsley, thyme, garlic powder, salt, and black pepper.

Step 3

Set up your dredging station with three bowls: one with all-purpose flour, one with plant-based milk, and one with the herb breadcrumb mixture.

Step 4

Slice the tofu into thin rectangular slices or cubes, then dredge each piece first in the flour, then in the plant-based milk, and finally in the herb breadcrumb mixture, pressing down gently to ensure the coating sticks.

Step 5

Heat the olive oil in a large skillet over medium heat. Once hot, add the coated tofu slices and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Step 6

In the same skillet, add a drizzle of olive oil if needed, then sauté the chopped onion and minced garlic until softened, about 3 minutes.

Step 7

Add the sliced mushrooms to the skillet, cooking until they release their moisture and become golden brown, about 5-7 minutes.

Step 8

Pour in the vegetable broth, soy sauce, and nutritional yeast, stirring to combine. Bring the mixture to a simmer.

Step 9

In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add this to the mushroom mixture, stirring continuously until the gravy thickens, about 2-3 minutes.

Step 10

Adjust seasoning with additional salt and pepper to taste.

Step 11

Serve the herb-crusted tofu on a plate, generously topped with the mushroom gravy. Garnish with fresh rosemary, if desired.

Nutrition Facts

Serving size	(1370.2g)

Amount per serving	% Daily Value*
Calories	1276.6

Total Fat 53.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 4325.3mg	0%
Total Carbohydrate 141.7g	0%
Dietary Fiber 17.5g	0%
Total Sugars 20.1g
Protein 75.3g	0%

Vitamin D 95.0IU	0%
Calcium 979.0mg	0%
Iron 15.3mg	0%
Potassium 2309.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 22.3%

Carbs: 41.9%