Breaded Oven-Baked Tofu with Portobello Mushroom Gravy Recipe

Breaded Oven-Baked Tofu with Portobello Mushroom Gravy

SERVES 8

Chinese-style tofuwith its firm, spongy textureis packaged in tubs filled with water, or it is vacuum-packed in clear plastic and must be refrigerated. Because most marinades contain an acid ingredient such as vinegar, citrus juice or wine, marinating should always be done in a nonreactive bowl made of glass or ceramic. Look for breadcrumbs that do not contain partially hydrogenated oil.

Cabernet Marinade

1 ⅓ cups hot vegetable stock
¼ cup tamari soy sauce
2 scallions, thinly sliced, tops and 2 inches of green
2 tsp. granulated garlic
2 tsp. dried oregano
¼ cup tomato paste
¾ cup Cabernet
2 16-oz. pkgs. Chinese-style tofu, drained and cubed

Cornmeal Breading

⅓ cup yellow cornmeal
3 Tbs. whole wheat flour
3 Tbs. breadcrumbs, non-hydrogenated
1 Tbs. granulated garlic
2 tsp. dried oregano
3 dashes cayenne pepper

To make Cabernet Marinade: Combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste and Cabernet, and pour into large baking dish. Place tofu into baking dish, and marinate several hours or overnight. Remove tofu from marinade, and place in microwave-safe colander suspended over bowl. Cover loosely with wax paper, and microwave on high 5 minutes. Set aside.
Preheat oven to 400F. Spray baking sheet with nonstick cooking spray.
To make Cornmeal Breading: Combine all ingredients in small bowl, and thoroughly coat tofu pieces. Place breaded tofu on prepared pan in single layer.
Bake on middle rack 1 hour, turning over after 30 minutes. Cook until golden brown, remove from oven and serve.