Tofu with Mushroom Gravy
Our daughter has been lending a hand in the dinner making process lately, and tonight we showed her the three-step method for breading tofu. An important lesson: the "wet hand / dry hand" concept ;)
Both of the kids helped in shucking the fava beans, which really cuts down on the time-consuming prep (there's a reason why fava beans don't show up on too many restaurant menus).
For the tofu, the first pan is filled with 3/4 cup of all-purpose flour and seasoned with 1 tsp. salt, 1 tsp. pepper and 1 tsp. smoked paprika. The second pan has a 1:1 ratio of cornstarch to water, whisked together. The third pan is about a 4:1 ratio of breadcrumbs to nutritional yeast with a little extra pepper thrown in.
The tofu was cut into eight cutlets, and marinated in tamari for at least 10 minutes, and seasoned with pepper. Then it went through the three pans and cooked in a hot saute pan until golden brown on both sides (about 3-4 minutes per side) and finished in a 350F oven for 10 minutes.