Ingredients:
15 ounces soft silken tofu
1 tablespoon butter
1/2 large white onions or 1/2 large yellow onions, sliced into rings
6 ounces white button mushrooms, sliced
4 teaspoons flour
1/2 cup low-fat milk
1/4 cup low-fat plain yogurt
salt
pepper
dried thyme
oil
nonstick cooking spray
Directions:
Preheat oven to 425 F.
Dry the tofu and cut it into 4 thick slices.
Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.
Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.
While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.
About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.
Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.
Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.
Servings: 2
Time preparation: 20 min.
Time total: 50 min.