Herb-Crusted Tofu with Mushroom Gravy Recipe | Vegetarian Times Skip to main content

Herb-Crusted Tofu with Mushroom Gravy

30 minutes or fewer
Suchitra Swift created this savory dish while playing around with ways to make crispy tofu. A lifelong vegetarian, she teaches first grade in Harlem, NY.   



Ingredient Line: 
1 16-oz. pkg. extra-firm tofu
Ingredient Line: 
½ cup cornstarch
Ingredient Line: 
1 tsp. salt
Ingredient Line: 
1 tsp. dried Italian herbs
Ingredient Line: 
1 tsp. black pepper
Ingredient Line: 
1 tsp. garlic powder
Ingredient Line: 
¼ tsp. cayenne pepper
Ingredient Line: 
½ cup vegetable oil
Ingredient Line: 
1 small onion, minced
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 tsp. dried rosemary
Ingredient Line: 
5 white mushrooms, chopped
Ingredient Line: 
½ cup low-sodium vegetable broth
Ingredient Line: 
2 tsp. cornstarch


  1. Drain tofu, and cut into 6 slices.
  2. To make Herb Crust: Combine all ingredients except oil in shallow bowl.
  3. To make Mushroom Gravy: Sauté onion in olive oil over medium-high heat. Stir occasionally for 5 minutes, or until browned. Add rosemary, mushrooms and pinch of salt. Add broth, and simmer until mushrooms are tender.
  4. Meanwhile, heat vegetable oil in large skillet over high heat. Coat each tofu cutlet with Herb Crust. Set in oil, and fry 4 to 5 minutes on each side until golden brown. Drain on paper towels.
  5. Heat Gravy over high heat. Mix cornstarch with 1/4 cup cold water; whisk into gravy until thickened, then remove from heat.
  6. Spoon Mushroom Gravy over tofu cutlets, and serve.

Nutrition Information: 

13 g
Total Fat: 
17 g
Saturated Fat: 
2 g
21 g
621 mg
2 g
1 g
Serves 4

Comments on this Recipe

This tofu was amazing! We made a different (though similar) gravy with this tofu for Christmas dinner, and were incredibly impressed! What a treat!