Breaded Oven-baked Tofu with Portobello Mushroom Gravy

Ingredients

• 2 x 16 oz pkgs. Chinese-style tofu, drained and cubed

Cabernet marinade

• 1⅓ 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

Cornmeal breading

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

Portobello mushroom gravy

• 1.5 oz pkg. dried portobello mushrooms
• 2 cups boiling water
• 3 tbsp olive oil
• 3 tbsp whole wheat flour
• 1½ cups boiling vegetable stock
• ⅔ cup nutritional yeast
• ½ tsp freeze-dried chives
• 1 tbsp tamari soy sauce

Directions

Cabernet marinade

1. Combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste and Cabernet, and pour into large baking dish.
2. Place tofu into baking dish, and marinate several hours or overnight.
3. Remove tofu from marinade, and place in microwave-safe colander suspended over bowl.
4. Cover loosely with wax paper, and microwave on high 5 minutes.
5. Set aside.
6. Preheat oven to 400°F.
7. Spray baking sheet with nonstick cooking spray.

Cornmeal breading

1. Combine all ingredients in small bowl, and thoroughly coat tofu pieces.

Assembly

1. Place breaded tofu on prepared pan in single layer.
2. Bake on middle rack 1 hour, turning over after 30 minutes.
3. Cook until golden brown, remove from oven and serve.

Portobello mushroom gravy

1. Combine dried mushrooms and boiling water in small saucepan.
2. Cook mushrooms over low heat 15 minutes.
3. Remove from heat, and set aside.
4. Heat oil in saucepan over medium heat 2 minutes.
5. Add flour, stirring to form roux.
6. Remove mushrooms from soaking liquid, chop coarsely and add to roux.
7. Cook mixture 2 minutes, stirring constantly.
8. Add hot stock, and, stirring frequently, cook 3 minutes.
9. Reduce heat to low, add yeast and stir or whisk until blended.
10. Add chives and tamari, and cook 5 minutes, stirring occasionally.