With so many of Wilmington women and men looking to find healthier ways of cooking and eating, vegetarianism is a popular choice. Many are searching for delicious recipes to expand their mealtime base beyond the vegetable and pasta dishes and bring excitement to their pallets.
This colorful dish blends the savory taste of mushrooms with the essence of rosemary and the richness of cherries. With rice or other grain type, this meal serves 4-6.
2 lb. firm plain tofu
½ cup plus 2 Tbsp. cornstarch
½ cup white flour (or gluten-free flour mix)
Salt and pepper
4 Tbsp. olive oil
4 Tbsp. butter
4 small shallots, minced
6 cups thinly sliced mushrooms (use a variety)
2 Tbsp. minced fresh rosemary
2/3 cup dried cherries
1½ cup vegetable broth
1 cup port wine
1½ Tbsp. tomato paste
Drain tofu. When thoroughly dry, cut block in half. Cut each half into 4½"-thick slices. Mix cornstarch, flour, salt and pepper in a shallow bowl. Heat olive oil in a skillet. Dredge tofu slices in cornstarch and flour mixture, coating well.
Cook in oil, turning once so cutlets are crisp and golden on each side. Set on a baking sheet and put in oven to keep warm. After tofu is cooked, add butter to the same skillet. Cook shallots until soft. Add mushrooms and cook until lightly browned. Stir in rosemary and cherries and cook for another minute.
In a bowl, mix vegetable broth, wine or juice and tomato paste. Stir in 2 tbsp. cornstarch. Mix thoroughly and add to skillet with mushrooms. Cook until sauce begins to thicken and becomes glossy. Place cutlets on a platter and pour sauce over them. Garnish with sprigs of fresh rosemary.