well, with a little tweaking...
02/05/06 03:16 PM
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I agree, as-is it's not safe. But a little tweaking I think and it could be, if you made it more like a baked tofu with mushroom gravy...
Here's what I'd do: mix together the herb crust mix, cutting down the oil to only 1 tbsp or so (or even less) and mixing it with the herbs. Drain your tofu thoroughly, slice it into thin strips (1/4"), lay it out on a baking pan and coat it with the herb mix. then bake it 30-40 minutes (the longer you bake it the chewier it'll be).
You *can* also pan-fry tofu in cooking spray, but you won't get the same crispy-chewy results unless you use loads of oil, like Casey said.
(Note: baked or pan-fried tofu also makes really good sandwich filling too!  )
Also, another good tip is freezing the cake of tofu then thaw it out completely before using it in something like this. It makes it a bit easier to work with AND it allows for mega-absorption of whatever flavours you're cookign with.
As for the mushroom gravy, you can pretty much make it the same way but you don't need all that oil. To sauté you can just use some cooking spray, like Casey said. There's also a few other good safe mushroom gravy recipes floating around on this board that would do well here too.
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