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   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   
      
   MMMMM   
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