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  Water
  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
  on their own, and the mushroom sauce is the pièce de résistance!
  
  Set a 10" frying pan over medium heat. When hot, add oil, then add
  carrots, celery, onions, and thyme. Sauté 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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