tofu
- 14 ounce firm tofu sliced
- 2 tablespoon olive oil divided
- salt and pepper to taste
- 1 teaspoon garlic powder
- fresh thyme for garnish
Sauce
- 2 tablespoon olive oil
- 1 pint white mushrooms sliced
- 1 onion finely chopped
- 1 ½ cups vegetable broth
- 3 tablespoon flour
- ¼ cup water
- 1 teaspoon dried thyme
Tofu
Preheat the oven to 400 ˚F
Cut the tofu into slices and place it on a baking sheet
Brush with olive oil and sprinkle with salt, pepper and garlic powder
Bake for 20 minutes
Sauce
While the tofu is in the oven, prepare the sauce
Heat the oil over medium heat, add the onion and sliced mushrooms and season with a pinch of salt. Cook for 10 minutes, stirring occasionally
Add the flour, continue cooking and stir for about 5 minutes until it's absorbed by the mushrooms. Add the broth, stirring until the liquid is incorporated and thickened, there should be no lumps.
Season with black pepper and thyme. Simmer at low boil over medium-low heat until thickened, about 10 minutes, stirring often.
Calories: 539kcal | Carbohydrates: 29g | Protein: 27g | Fat: 38g | Saturated Fat: 5g | Sodium: 730mg | Potassium: 893mg | Fiber: 6g | Sugar: 9g | Vitamin A: 396IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 5mg