4 servings                                                                                   

Ingredients

1 cake, Organic Extra Firm Tofu, cut into ¼ “ thick slices, then halved into triangles

¼ cup nutritional yeast

½  t. dried thyme

½ t. marjaram

1 t. garlic powder

½ t. oregano

¼ t. salt

1/8 t. pepper

Sautéed Shitake

¼ cup diced shallots

¼ cup celery, finely diced

3 cloves garlic, minced or pressed

2 cups sliced Shitake mushrooms

2-4 Tbs. water

¼ cup red wine

2 t. tamari

1 Tbs. chopped sage

Fresh ground pepper

1 Tbs chopped parsley

Sauce

1 cup vegetable stock

1 Tbs red wine

1 Tbs. mashed avocado

1 clove garlic

1 Tbs. chopped parsley

 

Directions

Make a mixture of the nutritional yeast, thyme, marjoram, garlic powder, oregano, salt and pepper and put into pie plate. Bread the tofu medallions with the mixture on both sides. Lay out on a cookie sheet lined with parchment paper. Bake at 400 degrees for 20-30 minutes, turning over half way through, when golden brown. Sauté the shallots in a dry cast iron pan, adding 1 Tbs. of water at a time, to keep it from sticking. After a few minutes, add the celery and garlic, and continue sautéing until soft, adding a bit more water as needed to prevent sticking. Add the shitake mushrooms and continue cooking. When they start to wilt, add the ¼ cup of red wine, the tamari, pepper and sage. Cook until the liquid has evaporated. Remove mushrooms into a bowl and add the tablespoon of parsley. Set aside. In the same pan, add the cup of vegetable stock, and the tablespoon of wine. Using a garlic press, add the garlic. Let it cook down for 5 minutes, until reduced by half. Whisk in the mashed avocado until smooth. Add the parsley. Pour the sauce over tofu cutlets and top it with the Shitake mushrooms, Garnish it with plenty of fresh parsley. Serve immediately.