Baked Tofu, Mashed Rutabaga, & Mushroom Gravy

Rutabaga, Tofu, and Shroom Gravy


I guess we could call this a semi Thanksgiving meal, vegetarian style.  It’s funny though, in the last 4 years I have not cooked anything traditional for Thanksgiving.  No noodle vegetarian lasagna, BBQ beef short ribs, potato pie are a few that come to mind.  So why I was inspired to do so last night I couldn’t share.  When we were at the farmer’s market over the weekend I noticed a stand selling rutabaga.  I’ll admit it’s an acquired taste but I have never had one fresh from a farm so I knew we were going to try it.  Luckily Josh is game for anything even though he didn’t love his first (and only) rutabaga experience.  My great idea was to make mashed rutabaga so I figured some local mushrooms to make a gravy would make the rutabaga experience spot on.  (It did).  The baked tofu recipe I came across a few years ago and honestly I have never come across a better one since.  I skipped making a green and we had a little salad on the side instead.



Mashed Rutabaga, I love the color

Local shrooms: Oyster and Lions Mane

Makings of gravy



Mashed Rutabaga

  • rutabaga, peeled and chopped
  • almond milk, plain and unsweetened
  • s&p
  • pat of butter
  1. Steam rutabaga until a knife pierces easily through chopped pieces.  I used my bamboo steamer.
  2. Mash or whip rutabaga with butter and a splash or two of almond milk.  It did not take much.  I used my immersion blender and this was a super quick and easy process.
  3. Season with s&p.
    Baked Tofu
  • vegenaise
  • maple syrup
  • tamari
  • mustard
  • tofu, pressed if desired
  • 2-3 slices of fresh bread
  • pistachios, 1/2 c
  1. Once tofu is pressed slice into 6-8 pieces.  I chose not to press mine since I used sprouted tofu.  Coat with 1-2 tablespoons of tamari and set aside.
  2. Preheat oven to 400°.
  3. In a bowl make marinade: mix vegenaise, maple syrup, tamari, and mustard.  I never measure but just add a little of each until desired taste is reached.
  4. In a food processor blend bread and pistachios.  I prefer raw pistachios but those are impossible to find these days so I used salted and did not season the bread crumb mixture.  Place in a bowl.
  5. Dip each slice of tofu in the marinade and then in bread crumbs pushing them into the tofu so they stick.
  6. Bake for 20 minutes until browned.
    Mushroom Gravy
  • 1/2 lb shrooms, sliced
  • onion, chopped
  • 1 tablespoon butter
  • 2 cups water
  • 1 tsp Better Than Bullion chicken base
  • 1-2 tablespoons tamari
  • 1/4 c spelt flour
  • fresh thyme
  1. Melt butter over medium high heat and add onion.  Once softened add mushrooms.  Cook until fragrant and soft.
  2. Add water, tamari, and chicken base.  Mix well.
  3. Slowly add flour mixing as you do so no clumps form.  Once it starts to simmer add thyme, lower heat to low, and continue to stir until thickened.  This takes 8 minutes or so.

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