Herb Crusted Tofu with Mushroom Gravy and Sides

A Savory Meal for Your Next Family Gathering

One of the healthy goals my partner and I set this year was to remove as many processed foods from our diet as we could. That included holiday meals.

I would make the main staple and gravy. He would be in charge of the stuffing and his always delectable mashed potatoes.

We agreed not to have another store bought, frozen plant-based turk’y roast. I was on a mission to make my own scrumptious Thanksgiving specialty for the two of us.

My initial research led me to a tofu loaf. My partner didn’t really care for that idea. Why not avoid the oven and use the air fryer?

Recently, I’d made air fryer crusty tofu cubes. His request was for something like that but with a Thanksgiving twist. Would it be possible to make a Thanksgiving main dish in our air fryer? I was about to find out.

A crucial ingredient to my endeavor would be sage. The smell of sage reminds me of Thanksgiving. It creates that mouthwatering comfort food aroma throughout the house. I knew it wouldn’t seem like Thanksgiving without the sage scent.

With sage in mind, more research ensued. I read countless numbers of herb, gravy and tofu recipes.

I selected several recipes, determined which ingredients to use (and which ones I had on hand) and customized them all — the herbal seasoning, the gravy and the crusted tofu.

The recipes are easy to follow with step-by-step instructions. Like my other recipes, you’ll find…Simplicity is Key.

My Special Blend Holiday Seasoning

Ingredients

• 2 T dried sage
• 2 T dried thyme
• 1 T dried rosemary
• 1 T dried oregano
• 1 T onion flakes
• 2 tsp garlic powder
• 2 tsp ground white pepper
• 2 tsp paprika
• Several grinds of black peppercorns

Instructions

Step 1 — Measure and mix all ingredients together in a bowl.

Step 2 — Spoon the ingredients in batches into a spice grinder. Grind until the mixture is finely ground.

Step 3 — Empty each batch into an airtight container.

Note — Double the recipe and keep on hand for all your fave “chik” meals.

Creamy Mushroom Gravy

Ingredients — makes about 2 cups of gravy

• 3 c (8 oz) baby bella mushrooms, sliced thinly
• 4 T all-purpose flour— or — a gluten-free flour for gravy
• 2 t garlic powder
• 1 t onion powder
• 1 T nutritional yeast
• 1 t mushroom powder,* optional (I’m happy I added)
• 1/2 t fresh black pepper
• 2 c organic and/or low sodium vegetable broth
• 1 T Doenjang — or — white miso paste, optional (check if gluten-free needed)
• 1–2 T liquid aminos — or — tamari or soy sauce
• 1 T creamy tahini, optional

Instructions

Step 1 — Add the mushrooms to a medium-sized saucepan. Cook over low heat for about 6–8 minutes, stirring occasionally. Add a splash of broth to prevent sticking if the pan appears dry.

Step 2 — In a small bowl, combine and whisk together the flour, garlic powder, onion powder, nutritional yeast, mushroom powder and fresh black pepper.

Step 3 — When the mushrooms have cooked down, add 1/3 cup vegetable broth and whisk in the dry ingredients. Continue to whisk until there are no clumps. Stir in the remaining broth.

Step 4 — Bring to a low boil, then reduce to low heat. Simmer for about 8–12 minutes.

Step 5 — Remove from the heat. Stir in the tahini. Adjust to taste.

Note — I made the gravy a day in advance. When cooled, store in an airtight container up to 7 days. Reheat on low, stir occasionally.

*How to make mushroom powder — I open-aired the mushrooms to dry in a blueberry plastic container I had kept. I dried three shiitake mushrooms and a handful of baby bellas. Allow 7 — 10 days to dry, depending upon humidity. Put the dried mushrooms in a spice/coffee grinder and pulse into powder. Store in an airtight container in a dry place.

Herb Crusted Tofu

Marinade Ingredients

• 1 block of extra-firm tofu (if possible, freeze beforehand, thaw 48 hours prior and pat dry with a paper towel)
• 1/4 c olive oil
• 1/4 c liquid aminos
• 3 T nutritional yeast
• 2 T My Special Blend Holiday Seasoning

Step 1 — Cut the tofu into 1/2 inch slices. You’ll need to press the tofu if it wasn’t frozen and thawed. (Refer to article below on how to press.)

Step 2 — Whisk together the olive oil, liquid aminos, nutritional yeast and seasoning blend in a small bowl. Put a couple spoonfuls into a shallow dish (I used a Corningware casserole dish) and spread around to coat the bottom.

Step 3 — Place the tofu slices in the dish so they do not touch. Spoon the rest of the marinade over the tofu slices. Refrigerate for several hours or overnight. I refrigerated overnight. Turn the slices once in a while and spoon the marinade over to thoroughly coat.

Crusty Coating Mix Ingredients

• 1/2 c multi-grain or whole wheat breadcrumbs**
• 1/4 c quinoa flour**
• 1/4 c nutritional yeast
• 2 T My Special Blend Holiday Seasoning
• Smoked paprika, to sprinkle when ready to air fry
• Dried parsley flakes, to sprinkle when ready to air fry
• Avocado or olive oil, to drizzle when ready to air fry

Instructions

Step 1 — Mix together the breadcrumbs, flour, nutritional yeast and seasoning.

Step 2 — Place one tofu slice at a time in the crusty mixture, turning to fully coat. Spoon on, if necessary.

Step 3 — Arrange the tofu slices in the air fryer basket. Sprinkle on the paprika and parsley, drizzle with a little avocado oil. I did two batches — two slices, then four. Set the air fryer at 400 degrees for 20 minutes, turning halfway through.

Note — to oven bake, set the temperature at 400 degrees. Bake for 30 minutes and turn halfway through.

Multi-grain breadcrumbs and quinoa flour

**The “How-Tos” for Breadcrumbs and Quinoa Flour

The Breadcrumbs — use stale bread, toasted bread slices or dry your own. I dried three slices on a plate for a couple days.

Step 1 — Tear the bread into pieces. Place in a high-speed blender and pulse intermittently on level 7. I blended in two batches. Each took about 30 seconds. Refrigerate and store in an airtight container. Good for a month in the fridge or six months in the freezer.

The Quinoa Flour — I love the health benefits of quinoa. I read about quinoa flour in a recipe and decided to add it to the Crusty Coating Mix.

Step 1 — I used 1/4 of multi-colored quinoa. Rinse, wait until somewhat dry and add to a dry skillet on medium to medium-high heat. When the light color quinoa appears golden and begins to pop, remove from the heat. It took about 10–15 minutes on my stovetop.

Step 2 — Once cooled, pour the quinoa into a high-speed blend. Blend on high or speed 7–10 for approximately one minute. Store in an airtight container in the refrigerator for six months.

Note — If you decide not to use the quinoa flour, double the amount of breadcrumbs for the recipe.

Time-Saving Tip — I made the quinoa flour in the blender first, then the breadcrumbs. Afterward, I washed the blender.

Get Ready for Your Next “Special” Dinner and Relax Day-of

• Check your cabinets now. Add missing ingredients to your shopping list.
• Mark your calendar for your “prep” and “bake day”
• Freeze the tofu. Thaw 48 hours prior to “bake day”
• On “bake day” — make the seasoning, breadcrumbs and quinoa flour.
• You can make the Herb Crusted Tofu in advance too. Store up to four days. Reheat in the air fryer at 400 degrees for 6 — 8 minutes.

My second time around with “fancy” green beans. Yummier still.

Beyond Expectations

My journey to this delicious, mouthwatering holiday dinnerhas been a joy. I’ve learned new cooking how-tos, made recipes my own and shared one holiday dinner plus two leftover meals with my love, my partner.

The meals were filling, not bloating. Clean-up went quickly without a carcass or soaking, greasy dishes.

These recipes are winners. No naps needed. Give them a try, you’ll taste what I mean. Bon appétit!😋

Eat Well! Stay Well! Live Well!