1 Pkg Organic sprouted extra firm tofu

10 Medium crimini mushrooms

5-7 Oyster mushrooms

1-1 1.5 c. Plain soy milk

1/3 c. Light sour cream

1 T. Flour

1/2 t. Dried marjarom

1/2 t. Dried parsley

1/4 t. Dried chopped bay leaves

2 cloves of garlic

Salt and pepper

Olive oil

1 pad of butter

Focaccia or Italian bread

Serving Size: 4


Wash and drain tofu from package. Cut into smaller 1” x 1/2” pieces. Take a paper towel and dab access water from tofu pieces. Take a paper towel and wipe off mushrooms. Quarter each crimini mushroom and slice cut the oyster mushrooms into smaller, bite size pieces.

In a large nonstick pan, coat bottom with olive oil and heat to medium heat. Add tofu to pan and add a pinch of salt to the tofu. Crisp tofu on each side, about 5-7 minutes each side. Once crisp, remove from pan and add more oil to the bottom of the pan, just enough to coat.

Return pan to heat and add flour. We’re now going to make a roux. Mix the flour and fat with a whisk for about 5 minutes so the flour taste is cooked out. Slowly add the soy milk, a quarter of a cup at a time and continue to whisk. Once the sauce has thickened enough to coat the back of a spoon, whisk in sour cream. Once integrated, add spices, salt and pepper to taste. Add tofu, mushrooms and garlic back to sauce pan. Combine thoroughly and bring down to a simmer. Cover and allow the ingredients to braise for about 45 minutes.

Serve in a bowl with bread to sop up the mushroom gravy.

Cook Time: 1 hour 15 minutes