1 20-oz block of extra-firm, organic tofu, cut into slices 1/4 “ thick

For Egg substitute

2 Tbs. ground flax seeds

4 Tbs. water

1 pinch of salt

For Corn Crust

1 cup Organic Corn Flakes

½ cup of Corn Masa flour

¼ cup of Tortilla Chip Crumbs

2 Tbs. Cilantro

¼ t. salt

For Mushroom Remoulade

1 cup Burdock root, peeled and chopped

1 onion, chopped

1 celery, chopped

1 carrot, chopped

2 Tbs minced garlic

1 Tbsp. minced ginger

3 cups mushrooms and stems

2 tsp ground fenugreek

¾ tsp. cardamom

½ tsp. thyme

½ tsp. cumin

1/8 tsp. cayenne

¾ tsp salt

2 cups of water

2 Tbsp. tamari

1 Tbsp. Coconut oil

1/4 tsp. white pepper

2 Tbsp. red wine

Seared Mushroom and Peppers

1-8oz box of baby Portobello

1 long sweet bell pepper

1 tsp. minced garlic

A splash of red wine

A splash of tamari

1. Cut tofu and lay out on clean dishtowel to help remove excess water.
2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the burdock root, onion, carrots, and celery. Then add the garlic and cook for 10 min. Stir occasionally.
3. Add the mushrooms, ginger, and all of the spices. Cook for 5 minutes. Stir occasionally.
4. Add 2 cups of boiling water and simmer for 10 minutes. Stir occasionally.
5. Remove from heat and then puree, using an immersion blender until smooth. Add the 2 Tbsp. tamari, 1 Tbsp. coconut oil, and 2 Tbsp red wine to the sauce and blend some more. Taste sauce and adjust spices to your liking.
6. Make a mixture of the flax seed and water in a shallow pie dish. In another shallow pie dish, crush the corn flakes in your hands so that they are still chunky, then combine with the masa flour, the tortilla crumbs, salt and cilantro. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Lay out on a cookie sheet lined with parchment paper and sprayed with olive oil. Bake at 400 degrees for 10 minutes. Turn slices over and cook for another 5 minutes, or until golden brown on both sides.
8. Meanwhile, sauté mushrooms and peppers in a little olive oil in a cast iron pan. Add a splash of red wine and tamari.
9. Plate the baked tofu cutlets on a platter, topped with the remoulade sauce and then garnished with the seared mushrooms and peppers.
10. Serve immediately and garnish with freshly chopped cilantro!