Breaded Oven-baked Tofu with Portobello Mushroom Gravy

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Breaded Oven-baked Tofu with Portobello Mushroom Gravy is a delightful and hearty dish that combines the earthy flavors of mushrooms with the robustness of tofu, all enhanced by a rich Cabernet marinade. This recipe is perfect for those seeking a comforting and satisfying meal that is both vegan and packed with nutrients. The process involves marinating the tofu to infuse it with deep flavors, then baking it to achieve a crispy exterior, and finally serving it with a savory mushroom gravy. This dish is sure to impress both vegans and meat-eaters alike with its complex flavors and textures.

History

The concept of marinating and baking tofu has its roots in Asian cuisine, where tofu has been a staple ingredient for centuries. The addition of a Cabernet marinade and the pairing with Portobello mushroom gravy, however, is a more modern, Western twist that combines traditional Asian cooking methods with Western flavors. This fusion creates a unique dish that pays homage to the versatility of tofu while celebrating the depth of flavors that can be achieved with wine and mushrooms.

Ingredients

2 x 16 oz (454 g) packages of Chinese-style tofu, drained and cubed

Cabernet marinade

1.33 cups of hot vegetable stock
0.25 cup of tamari soy sauce
2 scallions, thinly sliced, including tops and 2 inches of green
2 tsp of granulated garlic
2 tsp of dried oregano
0.25 cup of tomato paste
0.75 cup of Cabernet

How to prepare

Cabernet marinade

In a large baking dish, combine vegetable stock, tamari soy sauce, scallions, garlic, oregano, tomato paste, and Cabernet.
Place tofu into the baking dish and marinate for several hours or overnight.
Remove tofu from the marinade and place it in a microwave-safe colander suspended over a bowl.
Loosely cover the colander with wax paper and microwave on high for 5 minutes.
Set the tofu aside.
Preheat the oven to 400°F (204°C).
Spray a baking sheet with nonstick cooking spray.

Variations

For a gluten-free version, use tamari instead of soy sauce. You can also experiment with different types of mushrooms, such as shiitake or cremini, for the gravy to vary the flavors. Adding a splash of coconut milk to the gravy can give it a creamy texture without dairy.

Cooking Tips & Tricks

To ensure the tofu absorbs as much flavor as possible from the Cabernet marinade, it's crucial to drain and press the tofu thoroughly before marinating. This removes excess water, allowing the tofu to better soak up the marinade. Additionally, marinating the tofu overnight will enhance the depth of flavor. When baking, make sure to flip the tofu cubes halfway through to ensure an even crispiness on all sides. For the gravy, sautéing the mushrooms until they release their moisture and begin to brown will add an extra layer of flavor to the dish.

Serving Suggestions

This dish is best served hot, with the crispy baked tofu smothered in the warm Portobello mushroom gravy. It pairs well with a side of steamed green vegetables or a fresh salad to add a light, refreshing element to the meal.

Cooking Techniques

The key techniques in this recipe include marinating, baking, and sautéing. Marinating the tofu allows it to absorb flavors deeply, baking achieves a crispy texture, and sautéing the mushrooms concentrates their flavor for the gravy.

Ingredient Substitutions

If Cabernet is not available, any full-bodied red wine can be used in the marinade. For a non-alcoholic version, balsamic vinegar mixed with vegetable broth makes a good substitute. If Chinese-style tofu is not available, any firm tofu can be used, though it may require additional pressing.

Make Ahead Tips

The tofu can be marinated up to 24 hours in advance, allowing the flavors to develop more fully. The mushroom gravy can also be prepared ahead of time and reheated, making this dish convenient for meal prep or entertaining.

Presentation Ideas

Serve the baked tofu and gravy over a bed of fluffy mashed potatoes or alongside a portion of quinoa for a visually appealing and balanced plate. Garnish with fresh herbs like parsley or thyme for a pop of color and flavor.

Pairing Recommendations

This dish pairs beautifully with a glass of the same Cabernet used in the marinade, as the flavors will complement each other perfectly. For a non-alcoholic option, a rich, dark grape juice or a tart cherry juice would also pair well.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the tofu and gravy separately in the microwave or on the stove over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 200 calories, making it a low-calorie option that is still filling and nutritious.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the tomato paste and soy sauce used in the marinade. The total carbohydrate content per serving is approximately 10 grams, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the tofu, which contains healthy polyunsaturated and monounsaturated fats. The overall fat content per serving is about 9 grams, with only 1 gram of saturated fat, making this dish heart-healthy.

Proteins

Tofu is an excellent source of plant-based protein, making this dish particularly high in proteins. Each serving provides roughly 20 grams of protein, contributing significantly to daily protein requirements.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including calcium and iron from the tofu, vitamin C and K from the green onions, and selenium from the mushrooms. It also provides a good amount of magnesium and zinc.

Alergens

The primary allergens in this recipe are soy (from the tofu and soy sauce) and gluten (from the soy sauce, unless a gluten-free variety is used). Those with allergies to these ingredients should seek suitable substitutions.

Summary

Overall, Breaded Oven-baked Tofu with Portobello Mushroom Gravy is a nutritious dish that is low in calories and carbohydrates, moderate in healthy fats, and high in protein. It also provides a variety of essential vitamins and minerals, making it a balanced meal option.

Summary

Breaded Oven-baked Tofu with Portobello Mushroom Gravy is a flavorful, nutritious dish that combines the best of Asian cooking techniques with Western flavors. It's a versatile recipe that can be adapted to suit various dietary needs and preferences, making it a perfect addition to any meal plan. Whether you're a long-time tofu lover or new to cooking with tofu, this recipe is sure to become a favorite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always treasure. It was a crisp autumn day, and I was visiting my dear friend Margaret. Margaret and I have been friends since we were young girls, and we have always shared a passion for cooking and trying new recipes.

On this particular day, Margaret invited me over for a special lunch. As I walked into her cozy kitchen, I was greeted by the delicious aroma of something savory and comforting. Margaret was busy at the stove, stirring a rich gravy that filled the room with its earthy scent.

"What are you making, Margaret?" I asked, my curiosity piqued.

She smiled and replied, "I'm making Breaded Oven-baked Tofu with Portobello Mushroom Gravy. It's a recipe I learned from a friend of mine, and it has quickly become one of my favorites."

I watched as Margaret expertly breaded the tofu and placed it in the oven to bake. The tofu sizzled and crisped up, filling the kitchen with a tantalizing smell. Meanwhile, the gravy bubbled and thickened on the stove, the mushrooms releasing their savory juices and creating a rich, flavorful sauce.

As we sat down to enjoy our meal, I took my first bite of the Breaded Oven-baked Tofu with Portobello Mushroom Gravy. The tofu was crispy on the outside and tender on the inside, while the gravy was velvety and full of deep, umami flavor. It was a revelation, and I knew I had to learn how to make this dish for myself.

Margaret graciously shared the recipe with me, walking me through each step and offering tips and tricks along the way. I scribbled down notes in my tattered old recipe book, my heart brimming with excitement at the prospect of recreating this delicious meal in my own kitchen.

Over the years, I have made Breaded Oven-baked Tofu with Portobello Mushroom Gravy countless times. It has become a staple in my cooking repertoire, a dish that never fails to bring joy and comfort to those who taste it. I have shared the recipe with friends and family, passing on the tradition of this beloved dish to the next generation.

Each time I make Breaded Oven-baked Tofu with Portobello Mushroom Gravy, I am transported back to that day in Margaret's kitchen, the warmth of her friendship and the delicious aroma of the dish filling my heart with gratitude and joy. Cooking is more than just a chore or a necessity – it is a way to connect with others, to create memories, and to nourish both body and soul.

As I sit here now, reminiscing on that happy memory of discovering this recipe for the first time, I am filled with a sense of contentment and gratitude. Cooking has always been a passion of mine, a way to express my creativity and show love to those around me. And Breaded Oven-baked Tofu with Portobello Mushroom Gravy is a shining example of how food can bring people together, creating moments of joy and connection that will last a lifetime.