Pan Fried Tofu and Mushroom Gravy

Slice extra-firm tofu 1/4 to 1/2 inch thick. Place it in a long dish and let it marinate in Braggs and water (1 part Braggs to 2 water) for at least 10 minutes. Mix together:

1/2 cup flour NOTE: use semolina instead for breading - then mix up a separate batch of dry ingredients for the gravy. This makes the tofu wonderfully crunchy & flavorful!
2 Tbs. nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. each basil, oregano
1/4 tsp. poultry seasoning (or half thyme and half sage)
dash of garlic powder
generous grinding of black pepper.

Shake off excess marinade from tofu and put all dry ingredients in a zip-lock bag. Put tofu into bag, then shake to coat. Pan fry in a non-stick skillet sprayed with oil. Serve with mushroom gravy.

To make the mushroom gravy (there's no exact recipe for this), I take whatever's left of the flour mixture and, if necessary, add a little more flour, nutritional yeast, some crushed chili peppers, and poultry seasoning. You'll need at least a 1/4 cup total, more for large amounts of gravy.

Steam-fry some sliced mushrooms and garlic in a non-stick skillet with a little water. (Cover, but stir frequently.) When they're about done, add the flour mixture and brown slightly. Then add liquid, starting with about a cup, stirring constantly. The liquid could be veg. broth or soy milk diluted with water or water with some broth powder added--or any combination of these, but I recommend some soy milk for creaminess. Add more liquid as necessary to make it the right consistency for gravy and add extra seasoning to taste. Serve over the tofu. I also serve it over mashed potatoes and with dressing.

Submitted by: Susan Voisin
http://fatfreevegan.com/soy/pan-fried.htm