Here's a great "main dish" for a cruelty-free Thanksgiving.
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For instant access,
click here to join their special list for educators. Once you join, you'll receive the special link.
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Pecan Crusted Tofu with Golden Gravy
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Courtesy of Vegan Fusion World Cuisine.
This recipe is from the popular vegan cookbook by chefs Mark Reinfeld and Bo Rinaldi.
Mark is an award-winning chef who teaches a course at high end restaurants, spas, and retreats... and commands $1,500 per person. Lucky for us, he's videotaped these classes and made the online videos available for a tiny fraction of the live price. (Frankly, I'm surprised at how little he's charging.) Click here to learn more about it.
Pecan Crusted Tofu with Golden Gravy
Makes: 8 small cutlets (serves 4)
Prep Time: 15 minutes
Cook Time: 20 minutes
Tofu Marinade
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 cloves garlic, pressed or minced
- 1 14-ounce package extra firm tofu, drained well
Tahini Spread
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 1 teaspoon soy sauce
Coconut Pecan Crust
- 1/2 cup plus 2 tablespoons chopped pecans
- 3 tablespoons dried shredded coconut
- 2 tablespoons minced Italian parsley
- 1/2 teaspoon ground cumin or chile powder, optional
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon sea salt, or to taste
1. Preheat the oven to 375°F. Place all of the tofu marinade ingredients in a 9 inch by 13 inch casserole dish and stir well. Slice the tofu lengthwise to form 4 cutlets. Slice each cutlet in half diagonally to yield 8 triangle shaped cutlets.
2. Place the cutlets in the casserole dish and allow to sit for 5 minutes, flipping occasionally. Place the casserole dish in the oven and bake for 10 minutes.
3. Meanwhile, combine the tahini spread ingredients in a small bowl and mix well. Depending upon the consistency of the tahini, you may need to add some water to get a smooth consistency.
4. Place all of the crust ingredients in another bowl and stir well.
5. Remove the tofu from the oven. Spread a thin layer of tahini on each cutlet and top with the pecan crust. Return to the oven and bake for an additional 10-15 minutes before serving.
Variations
~ Replace the tofu with tempeh or portobello mushrooms.
~ For added flavor, try toasting the pecans and the dried coconut. To do this, place them on separate baking sheets and bake in the 375°F oven until golden brown. The pecans will take approximately 8 minutes, and the coconut will take approximately 3 minutes. Be careful not to overcook.
~ You can replace the pecans with other chopped nuts such as walnuts, pistachios or macadamia nuts.
~ Replace the Italian parsley with other fresh herbs such as basil, dill, or cilantro.
Golden Gravy
Makes 4 cups
- ¼ cup flour
- ¼ cup + 1 tablespoon safflower oil
- 1 ½ cups onion, half moon slices
- 1 cup shiitake mushrooms, sliced
- 4 teaspoons garlic, minced
- 2 ½ cups water or veggie stock
- ¼ cup nutritional yeast
- ¼ cup wheat-free tamari or soy sauce
- 1 tablespoon dried or fresh sage, minced
- ½ teaspoon fresh ground black pepper
- sea salt - to taste
1. Create a roux by combining flour and ¼ cup oil in a small bowl and whisking well.
2. Place remaining tablespoon of oil in a sauce pan on medium high heat. Add onion and garlic and cook until onions are translucent, approximately 5 minutes, stirring frequently. Add water, nutritional yeast, tamari, sage and bring to a boil, stirring frequently.
3. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add salt and pepper to taste.
Serving suggestions
~ serve over mashed potatoes (see the Garlic Mashed Potatoes recipe in The 30-Minute Vegan), pasta, rice, tofu or tempeh cutlets.
Variations
~ try replacing sage with other fresh minced herbs like parsley, dill or basil.
~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.
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