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 Tofu Cutlets with Mushrooms in Sweet and Sour Sauce

Ingredients

• 450 g water-packed tofu*

• 3 tbsp olive oil

• 2 tbsp soy sauce

• 2 cups flour

• 2 tbsp nutritional yeast flakes

• 1 tsp paprika

• 3 tbsp vegetable oil

• 200 g Portabella mushrooms, rinsed and sliced

• 200 g shiitake mushrooms, rinsed and sliced

• 1 medium onion, sliced

• 3 cloves garlic, minced

• 1 tbsp Braggs Liquid Aminos

• 2 tsp ginger, chopped

• sweet and sour sauce

• a quarter cup Thai basil, chopped

1. Preheat oven to 180 deg C. Remove tofu from package. Drain off excess water and slice into quarter-inch thick pieces.
2. In a medium bowl, whisk together soy sauce and olive oil. Add tofu slices, Marinade for 30 minutes (or overnight in refrigerator).
3. In a mixing bowl, combine flour, yeast flakes and paprika.
4. Coat tofu slices with flour mixture. Bace on lightly oiled baking sheet for 15 minutes.
5. Heat oil in skillet. Add mushroom, onion and garlic. Stir-fry for 3 minutes, Add tofu, sauce and remaining ingredients and simmer for 3 minutes.

Suggestion: Serve over rice or pasta with steamed vegetables.