Mushroom Tofu de Provence

Last week, I was challenged to come up with a Tofu recipe that was not Indian, Asian, or Mexican. It's been a while since I prepared Tofu Cutlets Marsala so I improvised a bit, using what I had on hand.

Mushroom Tofu de Provence - Serves 4

14 oz extra firm tofu
1 large onion, thinly sliced
4 ounces baby bellas, sliced
1 tsp herbes de provence, crushed
1/4 cup cognac or brandy
1 cup vegetable broth
1/2 cup brown rice flour
1/4 tsp black pepper

Cut tofu into 24 thin medallions, cutting in half lengthwise before slicing. Mix pepper with flour in shallow dish. Pat tofu dry and dredge in flour mixture. Brown in lightly oiled skillet until golden on both sides. Remove from pan. Saute onions until slightly limp, add mushrooms and cook until liquid is absorbed. Add herbes and toast until fragrant. Add brandy to deglaze. Pour in broth. Return tofu to pan and simmer until thickened. Serve over rice.