MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tofu Cutlet With Mushroom Sauce
Categories: Tofu, Vegetarian
Yield: 4 Servings

MMMMM---------------------------SAUCE--------------------------------
1 tb Sunflower oil
1/2 c Carrot; chopped
1/2 c Celery; chopped
1/2 c Onion; chopped
1/2 ts Thyme
3/4 c Wter
2 1/2 ts Butter
3 c Mushrooms; sliced
2 tb Whole wheat pastry flour
2 tb Tamari
1/4 c Fresh parsley; minced

MMMMM--------------------------CUTLETS-------------------------------
1 1/2 lb Tofu (3 squares); drained &
- pressed
2 tb Tamari
2 tb Water
1/2 c Whole wheat pastry flour
2 Eggs; well beaten
2 tb Dried parsley
1/4 c Sesame seeds
2 tb Wheat germ
1 1/4 c Bread crumbs
1 c Sunflower oil

Both children and older non-tofu eaters have been won over by these
cutlets. Their crisp, breaded outsides and tender insides are savory
aon their own, and the mushroom sauce is the piece de resistance!

Set a 10" frying pan over medium heat. When hot, add oil, then add
carrots, celery, onions, and thyme. Saute until tender and lightly
browned (around 10 minutes). Add water. Pour the mixture into a
blender, puree, and set aside.

Set frying pan over medium heat again and add 1/2 tb butter. When
hot, add mushrooms and cook until just tender. Add blended stock to
mushrooms and remove from heat.

Add 2 tb butter to a 2 qt saucepan and set over medium heat. When
melted, add the pastry flour. Lower heat to simmer, and cook until
flour is browned. Slowly add spoonfuls of mushroom-blended sock
mixture to flour and butter until all has been combined. Stir in
tamari and parsley. Simmer 10 minutes. Turn off heat. Reheat sauce
when cutlets are ready to serve. Thin with a little water if needed.

Blot each tofu square with paper towels. Slice each tofu block into 4
long slices. Set 4 shallow dishes in this order on a counter: first
have the tamari mixed with the water, next the pastry flour, then the
eggs, and finally a combined mixture of the parsley, sesame seeds,
wheat germ, and bread crumbs. Mix the last one well.

Preheat the oil in a frying pan over medium heat. Dip each piece of
tofu on both sides into first the tamari, then flour, egg, and lastly
the bread crumbs. When the oil is hot, set as many breaded cutlets
into pan as will fit. Fry the cutlets until golden brown on each side.

Reheat the sauce on simmer. When all the cutlets are fried, set on a
serving plate with the mushroom sauce in a pitcher on the side. The
cutlets may be made ahead of time and reheated for 10 minutes at
375?F.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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