Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu for 30 minutes to remove excess water, then slice it into 1 cm thick cutlets.

2. 2

   In a shallow dish, combine 60 grams of all-purpose flour, 5 grams of salt, and 2 grams of black pepper, then dredge each tofu cutlet in the mixture, shaking off any excess.

3. 3

   Heat 30 ml (2 tablespoons) of sunflower oil in a large pan over medium-high heat, then pan-sear the tofu cutlets for 4-5 minutes per side until golden brown and crispy, transferring them to a plate afterwards.

4. 4

   Add the remaining 30 ml (2 tablespoons) of sunflower oil to the same pan, then sauté 250 grams of sliced cremini mushrooms and 1 medium finely chopped yellow onion for 7-10 minutes until the vegetables are softened and the mushrooms have released their moisture.

5. 5

   Pour in 240 ml (1 cup) of vegetable broth, bring it to a simmer, and scrape up any browned bits from the bottom of the pan.

6. 6

   Stir in 120 grams (1/2 cup) of vegan sour cream and 15 grams (1/4 cup) of fresh chopped dill, then gently simmer the sauce for 2-3 minutes until it slightly thickens.

7. 7

   Return the pan-seared tofu cutlets to the pan, coat them with the dill and mushroom sauce, and heat for an additional 2 minutes until warmed through.