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.   

  • 4Servings


  • 1 16-oz. pkg. extra-firm tofu
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. dried Italian herbs
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 1/2 cup vegetable oil
  • 1 small onion, minced
  • 2 Tbs. olive oil
  • 2 tsp. dried rosemary
  • 5 white mushrooms, chopped
  • 1/2 cup low-sodium vegetable broth
  • 2 tsp. cornstarch


Drain tofu, and cut into 6 slices.

To make Herb Crust: Combine all ingredients except oil in shallow bowl.

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.

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.

Heat Gravy over high heat. Mix cornstarch with 1/4 cup cold water; whisk into gravy until thickened, then remove from heat.

Spoon Mushroom Gravy over tofu cutlets, and serve.

Nutrition Information

  • Calories: 320
  • Carbohydrate Content: 21 g
  • Fat Content: 17 g
  • Fiber Content: 2 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 621 mg
  • Sugar Content: 1 g