Herb Crusted Tofu With Mushroom Gravy

• 1 (16 ounce) package extra firm tofu
• Herb Crust
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (I only use a pinch)
• 1/2 cup vegetable oil
• Mushroom Gravy
• 1 small onion, chopped fine
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 5 button mushrooms, chopped
• 1/2 cup vegetable broth
• 2 teaspoons cornstarch

1. Drain the tofu and cut into 6 slices.
2. To Make Herb Crust:
3. Combine all the ingredients except the oil in a shallow bowl.
4. To Make Mushroom Gravy:
5. Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
6. Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
7. Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
8. Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

crust, cornstarch, salt, black pepper, garlic, cayenne pepper, vegetable oil, mushroom gravy, onion, olive oil, rosemary, button mushrooms, vegetable broth, cornstarch

Taken from www.food.com/recipe/herb-crusted-tofu-with-mushroom-gravy-154330 (may not work)